Authentic Creamy Carbonara Recipe
Ready to try an authentic creamy carbonara recipe that will top any previous ones?? Grab your ingredients and let's create magic together!
Equipment
- 1 large pan
- 1 medium large pot
- 1 cooking spoon
- 1 small bowl
- 1 cheese grater
- 1 pasta fork or tweezers
Ingredients
- 200 gr Spaghetti con curva or Rigatoni or Linguine
- 120 gr guanciale ham cubed
- 3 egg yolks
- 30 gr pecorino cheese or Romano
- salt and lots of pepper
- Belmorso Extra Virgin Olive Oil or Novello just a drizzle
Instructions
- Sauté the guanciale with just a drizzle of Belmorso EVOO.
- Boil the water for the pasta.
- Grate the pecorino cheese.
- Separate the yolks in a bowl.
- Add 1 tablespoon pasta water to the yolks and mix delicately.
- Add the pasta to cook.
- Then add half the pecorino cheese you grated and mix. If needed, add an extra tablespoon of pasta water and mix well. Don't over mix though!
- Finish with a generous sprinkle of black pepper and a light mix.
- Drain the pasta and leave some cooking water aside.
- Add the pasta back to the pot with 3 tablespoons cooking water.
- Add the egg cream, and mix it into the pasta off the heat.
- Serve your authentic creamy carbonara.
- Don't forget to top it with the remaining grated pecorino cheese! Buon appetito.