How to prepare authentic spaghetti carbonara
After touring the best italians in Madrid , tasting each of its delicacies, we asked Ilenia Cappai, responsible for one of the most interesting gastronomic openings of the season. Here is her recipe:
PREPARATION TIME: 15 MINUTES
INGREDIENTS FOR FOUR PEOPLE
- 500 grams of spaghetti
- 150 grams of guanciale
- 2 egg yolks + 2 whole
- 1 tablespoon of cooking water
- Black pepper
- Parmesan and grated pecorino
ELABORATION
For the guanciale:
• Cut the guanciale into cubes.
• Cook them over medium heat in a frying pan, with a drop of oil, until they are crispy (but not burnt, because otherwise it tastes bitter).
• set aside
For the eggs:
• In a bowl, beat the yolks with the whole eggs, add a tablespoon of the pasta cooking broth, grated black pepper, Parmesan and grated pecorino.
For the paste:
• Fill a pot with plenty of water
• When it starts to boil, add the salt
• Add the pasta and cook (the suggested time indicated on the package)
Mounting
• Drain the pasta
• Pour it into the pan with the guanciale
• Stir over high heat for a few minutes
• Remove the pan from the heat and combine the pasta with the eggs
• Mix and add a little cooking water until you get a creamy texture
• Serve with a pinch of black pepper, Parmesan cheese and grated pecorino to taste.
Suggestions for pairing:
White wine: Pinot Grigio D.O.C, Castel Firmian (Trentino) or an Anthilia D.O.C, Donna Fugata (Sicily).
Red wine: Syrah D.O.C, Feudo Arancio (Sicily) or a Nero d’Avola D.O.C, Feudo Arancio (Sicily).
COMPLETE YOUR CARBONARA WITH THESE ITALIAN RECIPES
Follow @merinoticias
Follow @irenecrespo\_
(*) Vicente Gayo and Jean Paul Porte, camera operators and post-production. Assembly, Condé Nast Spain.