Spaghetti carbonara is a typical dish of Roman cuisine which includes two fundamental ingredients of this culinary tradition. Despite being a simple and quick to prepare dish, it is sometimes difficult to achieve a perfect one balance of flavors in the dish, since both the bacon and the pecorino, the fundamental ingredients, are particularly savory and strong in taste. Last but not least, it is important to know the best method for mixing the seasonings with the pasta to avoid creating lumps or overcooking the egg, another important ingredient. The recipe we recommend also suggests the choice of some quality raw materials, as the bacon from the ancient Falorni butcher's shop in Greve in Chianti (Florence), they Spaghettoni from the Mancini pasta factory which will make your carbonara a real specialty.
Range: first
People: 4
Difficulty: average
Ingredeemed:
400 gr Spaghettoni pasta factory Mancini – Monte San Pietrangeli Fermo
200 gr Guanciale – Ancient Falorni butcher's shop Greve in Chianti (Florence)
3 whole yellow eggs and 2 yolks
100 g Pecorino romano
50 g Parmigiano Reggiano
Black pepper to taste
Method:
Combine the pecorino, parmesan, eggs and pepper in a bowl. Mix the ingredients with a whisk or fork until the mixture becomes frothy, then store in the fridge.
Work the bacon by removing the rind and cutting it into strips. Heat the bacon in a pan over a low heat and cook until it has released its fat and become crispy. At this point, lower the heat on the stove and remove the strips of bacon from the pan, where only the melted fat will remain to which a ladle of pasta cooking water must be added.
At this point, dip the spaghetti in plenty of lightly salted water. At the end of cooking, drain the spaghetti and add them to the pan with the bacon fat, let them flavor for a couple of minutes over high heat then remove from the heat and add the previously prepared egg mixture. If it is too liquid, let it thicken on the heat. being careful not to overcook the eggs. If, on the other hand, it is too thick, add some cooking water. Once you have reached the desired consistency, add the crispy bacon and serve with ground black pepper.
Chef's advice: use black peppercorns, freshly crushed in a mortar to give more aroma and fragrance to the recipe.
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