My appetite for Italy
My appetite for Italy
Spaghetti carbonara
Recipes by category
Ingredients (serves 4 ):
450 g package of Delverde Spaghetti (see Useful tips: Pasta "al dente")
3 tbsp. (45 ml) of olive oil (see Useful tips: Cooking oil)
½ cup (125 ml) of pancetta or guanciale cubed
4 egg yolks
1 cup (250 g) of grated parmigiano reggiano (see Useful tips: Parmigiano)
Freshly ground pepper
Drizzle of extra virgin olive oil from Italy (see Useful tips: Olive oil from Italy)
Preparing the pasta:
Fill a large pot with 4 liters of water and bring to a boil, then add a handfull of salt. Only add the pasta once you have started preparing the sauce, as the pasta only takes a 6 minutes to cook. If you chose another pasta, adjust the preperation and cooking time accordingly.
Preparing the sauce:
In a large skillet over medium high heat, sauté pancetta or guanciale for approximately 15minutes in the olive oil. Add 1/2 (125 ml) of pasta water to tenderise the meat.
When the pasta is ready, transfer with kitchen tongs into the sauce and mix well. Remove from heat and add the grated parmigiano reggiano. Mix until cheese has melted. If the mixture is to dry, add a little pasta water. Add ground pepper to taste. When serving, place approximately 110 g of pasta in each plate and place an egg yolk on top. Add a little grated parmigiano reggiano and a drizzle of extra virgin olive oil from Italy. Serve immediately.
Guanciale: dried and seasoned pork cheek
Pancetta
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Enjoy your meal!