Creamy Spaghetti Carbonara
A traditional Italian pasta dish made without raw eggs or heavy cream.
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- •1 tablespoon Black peppertoasted and ground
- •200 g Guancialecured pork cheek
- •4 Egg yolksuse organic if possible
- •100 g Pecorino romano cheesefinely ground
- •400 g Spaghettior pasta alternative
- 1
Toast whole black peppercorns over low heat and grind them.
3 min
- 2
Cut guanciale into thick slices and brown in its own fat over medium heat for about 3 minutes.
3 min
- 3
Remove guanciale, cut into strips, and finish crisping in the pan.
2 min
- 4
Boil spaghetti until 3/4 of the way to 'al dente' according to package instructions.
10 min
- 5
Pasteurize egg yolks using a double boiler method, maintaining temperature between 140-150°F for 3 minutes.
3 min
- 6
Add finely ground pecorino to the egg yolks, saving some for garnish.
1 min
- 7
Add toasted pepper to the egg and cheese mixture, saving some for garnish.
1 min
- 8
Combine cooked spaghetti with the egg and cheese mixture, adding a ladle of pasta water.
2 min
- 9
Add browned guanciale to the pasta and mix quickly.
1 min
- 10
Finish with a sprinkle of pecorino and pepper before serving.
1 min
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