A classic of Roman cuisine: carbonara. A much-loved first course, but also much discussed by supporters of the original carbonara recipe.
How to prepare the perfect carbonara? A few simple steps, but absolute quality ingredients! Giorgio Guglielmetti, company chef at Longino & Cardenal, and his right-hand man Rodrigo show us the technique for the perfect pasta carbonara recipe, the most iconic and copied Italian pasta abroad!
Guanciale, pecorino romano, eggs, and wild pepper are the key ingredients for preparing pasta carbonara to perfection, which will amaze your guests with simplicity, but also with great sophistication.
How to make CARBONARA pasta
Level: Easy
Time: 15 minutes
Serves: 4 people
Ingredients for 4 people
- Spaghetti 320 g
- Egg yolk 3
- Pecorino romano 80 g
- Guanciale 250 g
- Black pepper
Method
- Cut the guanciale
- Cook the pasta in boiling salted water
- Add egg yolks, parmesan and pecorino cheese to a bowl and mix with a whisk
- Place the bowl in a water bath and whip up a savory eggnog
- Brown the guanciale in a frying pan
- Add the fat from the guanciale into the egg and pecorino mixture
- Drain the pasta and finish cooking it in the pan with the guanciale
- Combine the spaghetti in the bowl with the egg and mix
July 16, 2020
