Скачать или смотреть Authentic Carbonara 🇮🇹🔥

Carbonara is arguably the most famous Roman pastas and for good reason. Just a handful of key ingredients are requied to make this delicious dish. Guanciale, pecorino, parmigiano, egg yolk and black pepper. Full method below! 👇🏽😍
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1. Start by dicing 200g of guanciale in to small pieces or cubes. If you can’t find this, just use pancetta.
2. Throw into a cold pan and bring to med-high. Allow the guanciale fat to render and for everything to start sizzling. Remove once golden and crisp ~7-10 mins
3. Strain some of this fat and set aside
4. Grate up 40g each of parmigiano reggiano and pecorino Romano - use the finest hole setting on the grater
5. Toast 5g of black peppercorns for 2-3 mins on med-high heat, then crush with a pestle and mortar
6. Crack 4-5 eggs and separate the yolks
7. Add the grated cheese, egg yolks, black pepper and a good splash of the reserved fat to a bowl and mix till smooth - you can reduce this amount to be honest but I like it saucy
8. Throw your pasta into boiling water and cook till al dente, then scoop out and reserve a jug of the pasta water
9. Reduce the heat to medium and throw a towel over the pan with pasta water, then place your bowl with the cheese mixture on top
10. Add in a ladle of the pasta water and mix to heat, emulsify and pasteurise the eggs. The key here is indirect heat so the eggs don’t scramble - the mix should be warm to the touch before adding the pasta and fairly loose in consistency
11. Once it’s smooth and glossy, add in your pasta along with more pasta water as required to coat and fully emulsify into a thick, creamy and cohesive sauce
12. Add in your crispy guanciale and toss together
13. Plate up and top with more black pepp, guanciale and any extra parm / pecorino or sauce
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You just can’t go wrong with a carbonara. Dial up or down the black pepper to taste and enjoy. Remember to go easy on the heat when making that sauce! #notoriousfoodie 🙅🏽‍♂️
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