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vraie recette pates carbonara italienne

Italian Carbonara Recipe

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Prep Time:10 minutes
Cook Time:20 minutes
Total Time:30 minutes
Course: Main course
Cuisine: Italian
Servings: 4 servings

Ingredients

  • 4 liters water
  • 30 g coarse salt
  • 400 g long pasta spaghetti or linguine or bucatini
  • 4 egg yolks from small extra fresh eggs
  • 1 extra fresh whole egg
  • 150 g Guanciale without the rind
  • 70 g freshly grated parmesan cheese
  • 70 g freshly grated pecorino cheese
  • sea salt
  • freshly ground pepper of good quality

Instructions

  • In a large pot, bring 4 liters of water to a boil and salt with coarse salt.
  • Meanwhile, cut the guanciale into sticks about half a centimetre thick and place in a cold pan without fat. Heat over medium-low heat so that the fat melts gently.
  • Place the pasta in boiling water and cook for the time indicated on your package. Stir occasionally to prevent the pasta from sticking.
  • Meanwhile, mix the egg yolks and whole egg in a large bowl and add half or two-thirds of the grated cheese. Add a little salt and pepper. Mix well.
  • Take a look at the guanciale, the fat should partially melt and become translucent. The flesh should become more red and crispy on the surface.
  • Keep one cup of cooking water from the pasta.
    Drain the pasta quickly and pour it into the large pot of still wet eggs. Mix quickly and vigorously so that the pasta is well coated with the sauce and the eggs do not overcook: the sauce should remain fluid and light.
    If it seems too dense, add a spoonful of cooking water at a time until the desired texture is reached.
  • Add the roasted guanciale and mix again.
  • Serve hot on your warm plates with grated cheese (pecorino-parmesan) and plenty of pepper.
    Enjoy!

Notes

Heat your plates!
This will allow the carbo sauce to stay warm longer and not set. It will stay smooth throughout the tasting.
To do this, I place my plates in a large baking dish and pour hot water over them to cover them. You can also put them in your oven at 40°C, but be careful not to pop them either.