Recipe of Spaghetti alla carbonara
Local Recipe
Ingredients
No.1
- 200 g spaghetti / al dente
- Free water
- Free salt
No.2
- 80 g Guanciale / Pancetta is ok if not available
No.3
- 2 whole egg
- 1 yolk
- 80 g Pecorino Romano / grated
- Free black pepper
Instructions
- Add water and salt to a pot and boil the spaghetti.
- Fry the Guanciale.Do not add oil.Cook with fat from Guanciale.Turn off the heat when it turns brown.
- Put whole egg, yolk, Pecorino Romano and black pepper in a bowl.Mix well.
- Add boiled spaghetti to number3.Add Guanciale and its fat.Add a little boiled soup of spaghetti.Mix well.
- Adjust the taste with Pecorino Romano and black pepper.Finish.
Notes
・Pay attention to the freshness of the egg.
・If you are worried, stir bowl soaked in hot water.
・I made this by comparing several recipes from people born and raised in Rome and from local chefs. This is a recipe based on the Romans. The "process" is different for each person and is not very important. But, the ingredients, such as Pecorino Romano, are important. If you don't follow the rules of ingredients, you'll be ignoring the history and tradition that goes back to Cacio e pepe.
They also don't use garlic. ・The quantity and ratio of eggs depends on the quality of the eggs in the country.
They also don't use garlic. ・The quantity and ratio of eggs depends on the quality of the eggs in the country.