Spaghetti alla Carbonara | How to make the REAL Spaghetti Carbonara Recipe

Spaghetti Carbonara Recipe

Vincenzo claims that this is the TRUE Carbonara recipe. Is he right? Let us know what you think.

Spaghetti alla Carbonara is a traditional Roman pasta dish. Spaghetti Carbonara has taken on lots of different forms over the years, but I am going to teach you the traditional version I have been eating since I was a young boy. Using pig cheek, which is known as Guanciale, Ill help you recreate a salty al dente pasta that takes only a few minutes to prepare and will leave you begging for more – and never using cream in pasta again!
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SPAGHETTI CARBONARA
Spaghetti carbonara is a traditional Roman pasta dish. It has taken on lots of different forms over the years, but I am going to teach you the traditional version I have been eating since I was a young boy. Using pig cheek, which is known as Guanciale, Ill help you recreate a salty al dente pasta that takes only a few minutes to prepare and will leave you begging for more – and never using cream in pasta again!
INGREDIENTS:
5 farm fresh eggs
500g spaghetti (DeCecco is my favourite!)
200-300g Guanciale/Pig cheek (You can also use Pancetta if you cannot find this, but NOT bacon!)
Extra virgin olive oil
Rock salt
Pepper
Pecorino Romano

UTENSILS:
Large deep round fry pan
Large deep pot
Wooden spoon
Tablespoon
Chopping board
1 x sieve
Grater
Tongs
Mixing bowl
METHOD:
1. Add approx. 5litres of water to your pot and put it on the stove at a medium-high temperature
2. Once your water boils, add a handful of rock salt and stir it with a wooden spoon before adding the pasta in. The spaghetti should be cooked al dente, so follow the packet instructions and if you’re using DeCecco, this will take 10 minutes
3. While the pasta is cooking, get a mixing bowl and crack the 5 eggs into it. Sprinkle pepper over the top, 2-3 handfuls of Pecorino Romano cheese and beat it together very well
4. Put the fry pan on the stove at a medium heat and add 4 tablespoons of extra virgin olive oil
5. Chop up at least 200-300g of guanciale into small cubes and once the oil is hot, add this to the pan
6. Using a wooden spoon, stir the guanciale around slightly and leave to simmer until it becomes slightly golden brown in colour
7. Once the pasta is cooked al dente, using a sieve, add portions of the strained pasta to the pan with the guanciale. Don’t be afraid if small amounts of water get into the pan as this will help the ingredients to stick together
8. Mix the guanciale well through the pasta by tossing it through and flipping the pan – if you’re confident enough!
9. Switch off the stove and add the egg mix to the pasta. Let it rest and mix in for a few seconds, and themn mix it well using a set of tongs
10. The egg shouldn’t thicken or scramble too much, it should just start to harden in really small amounts, coating the strips of pasta and making a light cream
VINCENZO’S PLATE TIP: Spaghetti carbonara should be cooked then eaten right away as it is best enjoyed hot from the pan!
HOW TO SERVE: Add it to your desired serving plate then grind some fresh pepper on top and of course another generous handful of Pecorino cheese.

E ora si mangia, Vincenzo’s Plate!

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Music “Oktogon” and “Platos178 ok” are composed and performed by Walter Gaeta

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Watch the video recipe: http://youtu.be/hW0duM6Wg-8

Source: Spaghetti alla Carbonara | How to make the REAL Spaghetti Carbonara Recipe – YouTube

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