DISCLAIMER: I’m not achef, I’m just cooking because I need to survive lmao and I try to make good dishes.
As specified it’s one person serving, if you’re cooking for two people add another yolk, add two if you’re cooking for three and so on. if you can’t find guanciale I’m used to make carbonara using pancetta which is bacon but into cubes (yeah yeah, i’m italian and i don’t always use guanciale so what? i don’t always have it at home). don’t use the thin bacon slices please. I also bought guanciale at Lidl and was already slice into cubes because I’m lazy hehe
I start by the usual, water in a pot, sale grosso and let it boil. I had another pan that was warming up in the stove, once I thought it was warm enough I added guanciale. Medium heat – because my pan was very thick but usually it’s low heat – and needs to slowly cook into his own fat until crispy – which you’ll see the cooking stages in the video!
I move on making the carbocrema. I divide the whites from the yolks – and you can’t see it but I was very surprised to notice the egg had two yolks so I was able to only use one egg. Add pecorino, and mix everything together. What I achieved was the right consistency your carbocrema needs to have. Add black pepper and you’re ready to go.
When the guanciale is crispy I take it out the pan and put it on a plate with paper towel so the oil is absorbed. You’re going to notice the guanciale left behind a lot of fat and you have two options, you leave the fat on the pan or use less than a table spoon of fat and put it in your carbocrema and mix. I decided to leave it on the pan!
When the pasta is ready I drain the pasta into the pan with the guanciale and its fat (and the pasta wasn’t completely drained so each time some pasta water was added in the pan along with the pasta), put the carbocrema, pasta water and mix until combined!! I add more pecorino to the plate and eat my carbonara
+++PENA DI MORTE PER CHI DICE CARBOCREMA: C’È IL VIA LIBERA DI AMNESTY INTERATIONAL E DELLA UE, DOMANI MATTARELLA FIRMERÀ LA LEGGE. PANICO TRA I FOODBLOGGER+++
Simplemente cinco ingredientes para una buena carbonara: una buena pasta, guanciale(papada de cerdo curada con pimienta negra), huevos, queso pecorino y pimienta negra, HAY mil formas de hacerlo, pero solo y exclusivamente con estos cinco ingredientes. Sin cebolla, sin ajo, sin champiñones, sin BACON, SIN TOCINO, SIN PANCETA, SIN NATA. VE MATO!! 🤭🤣🤤😋❤️🇮🇹🤫😁🇪🇸😍❤️ #carbonara #carbogang #carbocrema #foodblog #foodie #foodstagram #foodblogger #foodlover #foodpornitaly #foodaddiction #foodpornitaly #foodporn #foodoftheday #foodlovers #foodpic #instagood #instafood #instalike #instagnam #igers #igersitalia #igersespaña #igersmadrid #cucinaitaliana #cucina #spaghetti #spain #madrid #españa (en Madrid, Spain) https://www.instagram.com/p/CIbBIxwA_LZ/?igshid=txueyqcn8t6b
Reposted from @untoebisunto_ Anche da @civico8sassari siamo riusciti a mangiare una super carbonara☺️🤤 O almeno…giudicate voi stessi😍 Vi aspettano in via Torre Tonda con sala interna e esterna, nel frattempo andate a seguirli per restare aggiornati ❤️🔥 Ovvio…vi manda Unto🔥 • • • • #carbonara #carbonaraday #carbonararomana #carbonarapasta #pasta #pastalover #pastafresca #pastaalforno #pastapasta #pastalovers #pastalife #pastaintegrale #tradizione #tradizioneromana #gricia #cacioepepe #amatriciana #pecorino #pecorinoromano #pecorinosardo #formaggio #guanciale #uovo #tuorlo #carbocrema #carbo #carbogang #foodporn #igdaily #untoebisunto https://www.instagram.com/p/CQE2z5ug35D/?utm_medium=tumblr