Umami
Umami
  • Recipes
  • Groceries
  • Meals
  • Links
  • Home

    Chrome Extension

    Liam's Recipes

    Spaghetti alla Carbonara

    Italian
    Pasta
    ​

    4-6

    hidangan

    -

    jumlah masa
    Mula Memasak

    Bahan-bahan

    8 oz guanciale, or fatty thick slab bacon, cubed

    1 lb dry spaghetti

    4 large eggs

    ½ cup parmigiano-reggiano

    ½ cup pecorino romano

    Freshly cracked black peppercorns

    Salt to taste

    Arahan

    Cook the spaghetti al dente and reserve ½ cup of the pasta water.

    While the pasta is cooking, saute your cubed meat over medium until fat is rendered and it’s crispy.

    In a small bowl, whisk the eggs and the cheese until well combined. Temper the eggs by adding a little bit of the hot pasta water and stirring vigorously

    Return the meat pan to medium heat and add ¼ cup of the reserved pasta water and the drained spaghetti until bubbling subsides.

    Remove the pan from the heat and add the egg and cheese mixture while vigorously stirring until the egg thickens into a sauce. The residual heat from the pasta cooks the eggs.

    Season with salt to taste.

    Serve with a generous amount of freshly grated black pepper. This is a key flavor in the dish, not just a garnish.

    Nota

    Description:

    This simple pasta dish from Rome, with a thick and cheesy sauce made by utilizing pasta water and raw eggs. A great dish to understand how to use pasta water as well as thickening saucing in general. This dish varies from cacio e pepe with the addition of eggs and pork.

    4-6

    hidangan

    -

    jumlah masa
    Mula Memasak

    Bersedia untuk mula memasak?

    Kumpul, sesuaikan, dan kongsi resipi dengan Umami. Untuk iOS dan Android.

    Download Umami on the App StoreGet Umami on Google Play
    © Strange Quark • Terma • Privasi • Soalan Lazim

    • Make primary photo
    • Delete photo

    Bahan-bahan

    8 oz guanciale, or fatty thick slab bacon, cubed

    1 lb dry spaghetti

    4 large eggs

    ½ cup parmigiano-reggiano

    ½ cup pecorino romano

    Freshly cracked black peppercorns

    Salt to taste

    Arahan

    1

    Cook the spaghetti al dente and reserve ½ cup of the pasta water.

    2

    While the pasta is cooking, saute your cubed meat over medium until fat is rendered and it’s crispy.

    3

    In a small bowl, whisk the eggs and the cheese until well combined. Temper the eggs by adding a little bit of the hot pasta water and stirring vigorously

    4

    Return the meat pan to medium heat and add ¼ cup of the reserved pasta water and the drained spaghetti until bubbling subsides.

    5

    Remove the pan from the heat and add the egg and cheese mixture while vigorously stirring until the egg thickens into a sauce. The residual heat from the pasta cooks the eggs.

    6

    Season with salt to taste.

    7

    Serve with a generous amount of freshly grated black pepper. This is a key flavor in the dish, not just a garnish.