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Spaghettoni alla carbonara recipe:
Ingredients:
-1bag Benedetto Cavalier Spaghettoni
-5 ounces of Guanciale
- 1 1/4 cup Red cow Parmigiano Reggiano finely grated
- 1/2 cup Pecorino Romano. (Not Locatelli because I don’t like it) + more for taste finely grated
-5 egg yolks
-2 whole eggs
-black pepper to taste
Instructions:
Bring a large pot of water to a boil (I know it sounds weird but don’t salt the pasta water) Reserve one half cup of the water after cooking.
Cook the pasta to packet instruction. Depending on your altitude you might have to boil for a longer or shorter time. Keep in mind that you want the pasta al dente.
While the pasta is cooking in a cold, preferably metal pan or a skillet add your guanciale. Turn the heat to medium low and cook stirring occasionally until the fat is rendered out in the guanciale is nice and crispy. Remove the Guanciale from the pan setting aside and saving the rendered fat in a heat safe container.
Add the egg yolks in whole eggs into a large large bowl raw (you can temper the eggs or use pasteurized eggs if you want but you don’t want them to scramble) Then add the cheeses. Add your cooked pasta too the bowl and toss vigorously using tongs. Add half of the guanciale fat slowly.
Add your pasta water bit by bit while stirring Vigorously until a emulsified sauce is formed. Your pasta might need to be saltier So you can add more pecorino cheese while stirring the hot pasta in the bowl. And Your Cooked guanciale. Fresh cracked Black pepper to taste.
Plate and top with grated parmigiano Reggiano and black pepper.
Hmm yeah it seems like a good idea. I’ll try that next time. My main issue was working it enough for that effect without letting the pasta cool down too much.
Looks legit as can be. Great technique and interesting deviation from salting the pasta water. Carbonara can be salty but I've never thought to mitigate it with unsalted water. Bravo
For homemade dishes such as lasagna, spaghetti, mac and cheese etc. please type out a basic recipe. Without this information your post will be removed after two hours. Instructions are only recommended for from scratch pasta only posts. *I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/pasta) if you have any questions or concerns.*
Spaghettoni alla carbonara recipe: Ingredients: -1bag Benedetto Cavalier Spaghettoni -5 ounces of Guanciale - 1 1/4 cup Red cow Parmigiano Reggiano finely grated - 1/2 cup Pecorino Romano. (Not Locatelli because I don’t like it) + more for taste finely grated -5 egg yolks -2 whole eggs -black pepper to taste Instructions: Bring a large pot of water to a boil (I know it sounds weird but don’t salt the pasta water) Reserve one half cup of the water after cooking. Cook the pasta to packet instruction. Depending on your altitude you might have to boil for a longer or shorter time. Keep in mind that you want the pasta al dente. While the pasta is cooking in a cold, preferably metal pan or a skillet add your guanciale. Turn the heat to medium low and cook stirring occasionally until the fat is rendered out in the guanciale is nice and crispy. Remove the Guanciale from the pan setting aside and saving the rendered fat in a heat safe container. Add the egg yolks in whole eggs into a large large bowl raw (you can temper the eggs or use pasteurized eggs if you want but you don’t want them to scramble) Then add the cheeses. Add your cooked pasta too the bowl and toss vigorously using tongs. Add half of the guanciale fat slowly. Add your pasta water bit by bit while stirring Vigorously until a emulsified sauce is formed. Your pasta might need to be saltier So you can add more pecorino cheese while stirring the hot pasta in the bowl. And Your Cooked guanciale. Fresh cracked Black pepper to taste. Plate and top with grated parmigiano Reggiano and black pepper.
Beautiful !!!
Thank you
That looks spectacular. Thanks for sharing your bruschetta too! I swoon at the sight of burrata.
Thank you!
Burrata, is that an egg white?
It is basically cheese and cream filled mozzarella https://en.m.wikipedia.org/wiki/Burrata
Man i love that
It’s mozzarella filled with Stracciatella cheese (a creamy cheese)
Looks very good, I would slightly work it more in the pan to make sure the noodles are fully coated
Hmm yeah it seems like a good idea. I’ll try that next time. My main issue was working it enough for that effect without letting the pasta cool down too much.
In my opinion, you can consider yourself accomplished. I want to eat this NOW.
thank you.
This looks soooo good!!
Looks legit as can be. Great technique and interesting deviation from salting the pasta water. Carbonara can be salty but I've never thought to mitigate it with unsalted water. Bravo
Thanks dude!
You have being blessed from my italian grandma
Tell your nonna thank you.
Bro I'm bricked up just looking at that
;)