Yes, I’m doing it. I’m posting a carbonara recipe on GifRecipes. Some people just want to watch the world burn! Seriously, though, I’ve made this and it’s quite tasty.
250g – 9oz Spaghetti (standard medium size thickness)
100g – 3.5oz Pancetta
100g – 3.5oz Pecorino cheese (can also use quality aged Parmesan)
2 tbs olive oil
Cracked pepper
Place a large pot of water on the stove and bring to the boil. Trim off any skin on pancetta and cut into thick rectangular cubes. Place a frying pan on heat and add olive oil. Add pancetta, fry and toss until edges are crispy but still soft in the middle, then turn off heat.
Salt your boiling water and add spaghetti. After one minutes loosen them well.
In a mixing bowl, add two whole eggs and one yolk. In the same bowl, crack a generous amount of pepper. Grate the cheese (Keep one tbsp for serving) and add to bowl. Mix well using a whisk.
Re-heat pancetta until sizzling.
Add three 30ml-1 oz ladles of your pasta water into pancetta frying pan and turn off heat.
Strain your spaghetti and add to pancetta, mix well.
Add the egg and cheese sauce to pasta, there should be enough heat from the pan to cook the egg without curdling.
Mix well and serve on hot plates.
**My own notes**: So here he uses the pasta water to deglaze the pan with the pancetta, which is a great way to get all that porky flavor into your dish. However, I like to split the water–add some to the pan, and use the other half to **temper** the eggs. This way you reduce your risk of scrambling the eggs.
In addition, if you prefer **guanciale** I say go for it! **Guanciale** is cured pork jowl, different from **pancetta** which is salt-cured pork belly. But both work, and at least for me pancetta is easy to get where I live while guanciale is not.
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Yes, I’m doing it. I’m posting a carbonara recipe on GifRecipes. Some people just want to watch the world burn! Seriously, though, I’ve made this and it’s quite tasty.
Source: [Recipe 30](https://recipe30.com/spaghetti-carbonara.html/)
3 eggs (2 whole and one yolk)
250g – 9oz Spaghetti (standard medium size thickness)
100g – 3.5oz Pancetta
100g – 3.5oz Pecorino cheese (can also use quality aged Parmesan)
2 tbs olive oil
Cracked pepper
Place a large pot of water on the stove and bring to the boil. Trim off any skin on pancetta and cut into thick rectangular cubes.
Place a frying pan on heat and add olive oil.
Add pancetta, fry and toss until edges are crispy but still soft in the middle, then turn off heat.
Salt your boiling water and add spaghetti. After one minutes loosen them well.
In a mixing bowl, add two whole eggs and one yolk. In the same bowl, crack a generous amount of pepper. Grate the cheese (Keep one tbsp for serving) and add to bowl. Mix well using a whisk.
Re-heat pancetta until sizzling.
Add three 30ml-1 oz ladles of your pasta water into pancetta frying pan and turn off heat.
Strain your spaghetti and add to pancetta, mix well.
Add the egg and cheese sauce to pasta, there should be enough heat from the pan to cook the egg without curdling.
Mix well and serve on hot plates.
**My own notes**: So here he uses the pasta water to deglaze the pan with the pancetta, which is a great way to get all that porky flavor into your dish. However, I like to split the water–add some to the pan, and use the other half to **temper** the eggs. This way you reduce your risk of scrambling the eggs.
In addition, if you prefer **guanciale** I say go for it! **Guanciale** is cured pork jowl, different from **pancetta** which is salt-cured pork belly. But both work, and at least for me pancetta is easy to get where I live while guanciale is not.
Thank you!