spaghetti carbonara , con Guanciale di Norcia e zabaione di 3 tuorli e un po d'acqua
spaghetti Carbonara, with Guanciale Norcia and 3 egg yolks zabaglione and a little water
INGREDIENTS for one person
spaghetti 100 g
strutto a coffee spoon only
guanciale 50 g
a clove of garlic
pecorino romano 35-40 g per person ( or grana type )
eggs 2 yolks per person ( i do 3 )
coarse salt
black peper
parsley
procedure :
spaghetti 100 g
strutto a coffee spoon only
guanciale 50 g
a clove of garlic
pecorino romano 35-40 g per person ( or grana type )
eggs 2 yolks per person ( i do 3 )
coarse salt
black peper
parsley
procedure :
boil the water for the pasta 1 liter water 10 gram sea salt cook the
spaghetti 8 mn or or as indicated on the packaging ,
in the meantime
„clean the piece of guanciale, removing the rind.
cut into sticks 4 cm long by 8 mm wide ,
in a frying pan, rub well with the garlic cut in two
put the Strutto Italian lard (or homemade lard) in the pan ,
and brown the guanciale in the pan with the very little lard,
no oil is needed as the guanciale will release its fat during cooking.
Once the guanciale has browned turn off the heat and save the excess fat apart , add it later if you wish.
with the three egg yolks make a "zabbaione", use a little water from the pasta
to whip the "zabaione" and put it aside.
Once cooked the spaghetti well al dente,
put them in the pan with three tablespoons of pasta water, parsley and cheese,
stir well, immediately add the three egg yolks zabaione ,
stir again if necessary and add a little fat from the bacon put aside before.
Serve with parsley and freshly ground black pepper.
spaghetti 8 mn or or as indicated on the packaging ,
in the meantime
„clean the piece of guanciale, removing the rind.
cut into sticks 4 cm long by 8 mm wide ,
in a frying pan, rub well with the garlic cut in two
put the Strutto Italian lard (or homemade lard) in the pan ,
and brown the guanciale in the pan with the very little lard,
no oil is needed as the guanciale will release its fat during cooking.
Once the guanciale has browned turn off the heat and save the excess fat apart , add it later if you wish.
with the three egg yolks make a "zabbaione", use a little water from the pasta
to whip the "zabaione" and put it aside.
Once cooked the spaghetti well al dente,
put them in the pan with three tablespoons of pasta water, parsley and cheese,
stir well, immediately add the three egg yolks zabaione ,
stir again if necessary and add a little fat from the bacon put aside before.
Serve with parsley and freshly ground black pepper.
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