SPAGHETTI ALLA CARBONARA, Roman recipe
The original recipe is made with salted/spiced and dried pork cheek, named in Italy, GUANCIALE the right traslation is SALT PORCK
In a 30cm pan, Take some SALT PORCK, about 300 grams and remove the rind, cut thick slices and then cut pieces about 1 cm x 3 cm.
Place the SALT PORCK pieces in the pan and brown without oil. Drain off any melted fat and set the crispy SALT PORCK aside. PIC 3
Break 6/7 eggs and remove the egg white.
Place the egg yolks in a large bowl where you will then mix the SPAGHETTI.
Take some PECORINO ROMANO CHEESE and grate it until you obtain about 8/10 tablespoons.
Add 5 tablespoons of PECORINO ROMANO CHEESE to the egg yolks and shake well with a Kitchen Whisk,
add 1/3 teaspoon of freshly ground black pepper. PIC 4
This amount of sauce we prepared is good for 700 grams, 1.5 lbs of pasta (approximately 4 or 5 people)
Now boil 7 or 8 liters of water in the pot to cook the SPAGHETTI.
Put half a handful of salt in the boiling water before adding the SPAGHETTI. No more salt, because the PECORINO CHEESE is salty.
Mix the SPAGHETTI with a fork otherwise they will stick.
Boil for the time indicated on the package, REMEMBER the pasta is better to cook 2 minutes less than 2 minutes more.
Drain the SPAGHETTI but keep the boiling water where you cooked them. REMEMBER NOT TO THROW IT, leave the salted water to boil on the stove.
Take the freshly drained SPAGHETTI and add them to the eggs and PECORINO CHEESE.
Mix very well SPAGHETTI and eggs, adding with a ladle a little of the cooking water that you had set aside still hot, boiled until two/three minutes before.
Continue mixing until a delicious cream forms, if it's yet too much dry add another little water, continuing to mix. PIC 5
Add the crispy SALT PORCK mix well and make the portions in a dishes. Place another spoonful of grated Pecorino on each plate, a pinch of pepper and two or three pieces of SALT PORCK. PIC 2
Use only these types of pasta: Spaghetti, Spaghettoni, Vermicelli or short pasta Rigatoni.
BUON APPETITO
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Ciao from Rome
Marcello
Last edited by ENNE-FRAME; 04-04-2024 at 10:46 AM.
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