Jan Vacha
Spaghetti carbonara
Hlavní chod před asi 11 roky
Ingredience
- Serves 6
- 50ml extra-virgin olive oil
- 200g guanciale (see note) or pancetta – finely chopped
- 6 egg yolks
- 3 eggwhites
- 25g (1/3 cup) finely grated parmesan
- 25g (1/3 cup) finely grated pecorino
- 500g spaghetti
Postup
1 Heat olive oil in a frying pan, add guanciale or pancetta and sauté over medium heat until crisp. Drain on kitchen paper and set aside.
2 Whisk together egg yolks and whites in a large bowl. Add parmesan and pecorino and season with freshly ground black pepper.
3 Cook spaghetti in a large saucepan of boiling salted water until al dente. Drain, reserving some cooking water.
4 Add spaghetti to egg mixture with guanciale or pancetta and olive oil, and mix quickly to combine, adding cooking water if pasta is too dry. Season to taste with sea salt and ground black pepper and serve immediately.
Note Guanciale is cured pork cheek, available from Italian delicatessens and butchers. Pancetta is the nearest substitute.