SPAGHETTI ALLA CARBONARA

Carbonara is a sauce typically paired with spaghetti originally from Lazio and Abruzzo regions in Italy. It is derived from the word carbonari which means charcoal burners. Some believe it was thought up by those who made charcoal up in the mountains where simple ingredients with which this pasta is made were available.

INGREDIENTS:-

1. Spaghetti
2. Egg yolk
3. Parmesan
4. Bacon/ Guanciale/ Pancetta
5. Black pepper
6. Cream ( optional)
7. Salt

METHOD:-

1. Cook the pasta in plenty of boiling salted water.

2. Meanwhile saute cubed guanciale in oil/lard untill golden brown and crisp.

3. Remove guanciale in a plate and deglaze pan with stock. Let it reduce.

4. Add cooked spaghetti. Make a mixture of egg yolk, parmesan, black pepper and cream(optional)in a bowl.

5. Pour the egg mixture in to the pan and mix/stir it using pasta fork so that it mixes and coats the pasta well.

6. Add half the quantity of rendered guanciale into the pasta(make sure that you dont over heat the pasta as it will curdle).

7. Check seasoning & serve immediately, garnished with remaining crispy guanciale.

NOTE:- Guanciale is the jowl of pig. It is salted and cured in the same way as the common pancetta. Guanciale otherwise means 'Pillow'.It is the speaciality of central italy.


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