Another awesome Italian food classic: pasta carbonara, the tasty way: not with bacon, but with pork cheek!
Discover why using the cheek of the pig is the best way to make your carbonara sauce and what other secrets are here for you to make you the best Italian cook in the neighborhood!
Pasta carbonara may sound like an easy dish, but don’t be fooled: it’s only easy if you take shortcuts (like adding cream: who would do that in Italy???) that would alter the natural amazing taste of this dish.
Pasta carbonara is a signature dish of a region called Lazio in Italy, a Roman meal that has become famous all over the world for its prickly taste!
You should definitely try and replicate what I’m going to show you today. I know, you will thank me later.
Enjoy your meal!
Pasta Carbonara recipe - How to make Carbonara like an Italian!
Equipment
- Pan
- Knife
- whisk
Ingredients
- 400 gr spaghetti
- 300 gr guanciale (pork cheek)
- 2 eggs
- 1 egg yolk
- 40 gr Pecorino cheese
- Salt and Pepper
Procedure
- Cut the guanciale (pork cheek) in stripes and gently fry them in a pan, without adding any oil;
- In a bowl, start whisking 2 eggs and 1 yolk, slowly adding some Pecorino cheese and pepper as shown in the video;
- When the pasta is very 'al dente', merge the spaghetti in the guanciale pan and let everything cook together for an additional couple of minutes
- Pass the pasta and guanciale into the bowl with the eggs - outside of the heat!
- Manage consistency of the sauce through adding more Pecorino cheese and/or pasta boiling water. Keep mixing with the bowl on top of the pan where your water boiled
- Serve immediately, with a sprinkle of freshly cracked black pepper
- ENJOY!
Video
Italian Food Boss Special Tip
Nutrition Label
Other Info
Check other tasty Italian recipes on my website!
Have you looked at my Orecchiette with Pork Sugo recipe yet? It was even featured on Hardcore Italians: Italian-American News, Recipes, Videos and more!
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