Authentic Spaghetti Carbonara

🛒 Ingredienti

• 180 g Pork Jowl with Pepper S.V. Sorr
• 400 g Spaghetti
• 4 Eggs (large yolks only)
• 1 Egg (whole large)
• 100 g Grated Pecorino Romano DOP
• 8 g (generous) Freshly ground black pepper
• 100 ml (approx.) Pasta cooking water

👨‍🍳 Istruzioni

1. Step 1: Cut the guanciale into strips about 1 cm thick and 3-4 cm long. Avoid removing the rind, which will add flavor during cooking.
2. Step 2: Pour the cut guanciale into a cold non-stick pan and place on medium heat. Let the guanciale slowly release its fat and become crispy. Do not add oil.
3. Step 3: In the meantime, bring plenty of salted water to a boil in a large pot for the pasta.
4. Step 4: When the guanciale is nice and crispy and golden, remove it from the pan with a slotted spoon and set it aside. Leave the melted fat in the pan, as it will be used to season the pasta.
5. Step 5: In a large bowl, combine the 4 yolks and the whole egg. Add the grated Pecorino Romano and plenty of freshly ground black pepper. Whisk vigorously until you achieve a smooth cream.
6. Step 6: Cook the spaghetti in salted boiling water according to the times indicated on the package, draining them very al dente.
7. Step 7: Pour the drained spaghetti directly into the pan where the fat from the guanciale remains. Toss the pasta for a minute over medium heat, mixing well to flavor it.
8. Step 8: Remove the pan from the heat and add the egg and Pecorino cream to the spaghetti. Stir quickly and vigorously, adding a ladleful (about 50 ml) of pasta cooking water to create the emulsion and make the sauce creamy. If necessary, add more cooking water, one tablespoon at a time, until the desired consistency is reached.
9. Step 9: Add the crispy guanciale set aside and mix one last time.
10. Step 10: Serve the Carbonara hot immediately, garnishing each plate with a generous sprinkle of freshly ground black pepper and, if desired, some shavings of Pecorino Romano.

💡 Chef's Tips

• It is essential to use only and exclusively guanciale, never pancetta or bacon, for authenticity and the characteristic flavor.
• The egg cream should be added to the pasta strictly off the heat to prevent the eggs from cooking and the sauce from turning into an omelet.
• Do not use garlic, onion, or cream: these ingredients alter the traditional flavor and balance of authentic Carbonara.

📚 Sources

• Untitled
• flyer16
• GENERAL CATALOG The quality comes first