Traditional Spaghettoni Carbonara
As a lover of authentic Italian pasta dishes, I've crafted this recipe to honor tradition while showcasing my favorite flavors. Today, we're diving into the heart of Italian cuisine with a classic: traditional carbonara. This dish hails from Rome, where it has long been cherished as a comfort food staple. Made with simple yet flavorful ingredients like cured pork cheek, Parmigiano-Reggiano cheese, and black pepper, carbonara embodies the essence of Italian cooking.
What you’ll need!
½ Box Cucina Cipoletti Spaghettoni
6 oz Guanciale
1 Large egg
4 Egg yolks
4 oz Fresh grated parmigiano reggiano
½ tsp Fresh ground black pepper
½ tbsp Salt (for cooking pasta)
¼ Cup Pasta water
THEN;
Guanciale – Cut the Guanciale’s hard skin off then slice it lengthways into 1cm strips and then cut into 1 cm pieces. If you find already cut Guanciale strips you can use those as well.
Place egg and yolks in a large bowl. Whisk to combine. Then stir in the freshly grated parmesan and pepper.
Bring water to the boil and add salt. Add pasta and cook until al dente
While the pasta is cooking, place guanciale in a non stick pan over medium high heat. Cook for 4 to 5 minutes until golden. No oil needed – the guanciale will cook in its own fat. Right before golden brown turn off heat and let sit to cool. Reserve some crispy fried guanciale to garnish.
Transfer cooked pasta to the the pan and toss to coat in fried guanciale and the remaining fat.
Add egg, cheese and pepper mixture to the pan and stir. Slowly add pasta cooking water and stir until creamy and clings to the pasta.
Serve immediately, garnished with a little extra parmigiana reggiano if desired, a pinch of black pepper, and reserved fried Guanciale