Recipe: Spaghetti Carbonara

The Unc was back for a short trip recently, and with him, he brought all the ingredients needed to make Pasta Carbonara for us. An authentic version is made using guanciale (cured pork cheek), pecorino romano and Parmigiano Reggiano with eggs (no cream!). For the pasta, we used spaghettoni (a thicker version of spaghetti).

Perfectly Al dente, rich and creamy.. loved it! Thanks to The Unc for making this for us :)

Spaghettoni Carbonara
Recipe by Baby Sumo
Preparation time: 10-15 minutes
Cooking time:20-25 minutes
Serves 6

600g spaghettoni (or spaghetti)
215g guanciale, crusts trimmed and sliced
3 eggs, plus 1 extra egg yolk
Freshly grated black pepper
215g pecorino cheese, grated
Parmigiano Reggiano

1. In a pot of salted water, cook the spaghettoni pasta for 16 mins, according to packet instruction.

2. In a pan, arrange guanciale and cook until fat is rendered and crispy. You may need to do this in two batches. Remove and set aside.

3. Beat eggs then add grated Pecorino romano and mix well.

4. Add freshly grated black pepper to hot oil. Then, add cooked pasta and 1 1/2 cup pasta water. Stir vigorously. Turn off heat. Add eggs and pecorino cheese and mix well until pasta is creamy. Add 3/4 of the guanciale back to the pasta.

5. Serve in individual plates and garnish with the remaining guanciale and generous shaving of Parmesan.

Watch the step-by-step video instructions here:

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