Our Carbonara Spaghetti. A typical dish of the Roman cuisine, known all over the world with no need for introductions. But if it is true that the ancient Sabines, the ancestors of the Romans, have given the origins of the populations of Piceno, the Marche’s founders, we are allowed to borrow this recipe and interpret it the way we like.
Ingredients for 5 people:
- 500 grams of Durum Wheat Semolina Spaghetti
- 250 grams of Guanciale
- 200 grams of Hard Pecorino
- Extra virgin olive oil 5 spoons
- 5 egg yolks
- Salt to taste
- Fresh black pepper to taste
Put to boil a pot with water, in the meantime, cut guanciale into slices of about 3-4 mm, then make strips of 3-4 cm in length. Pour the oil in a large frying pan, put it on the fire and add the strips of guanciale, stir with a wooden spoon, lower the heat and cook the guanciale until it has reached the right coloring yellow/golden. Meanwhile, cut the cheese into flakes with a special grater, beat the egg yolks. Pour the spaghetti into the boiling water and cook for 8 minutes (not more), drain the pasta and transfer it to the pan with the guanciale, sauté the spaghetti by adding the pecorino shavings and a little of the cooking water to ensure creaminess. Finally, turn off the heat add the eggs, mix by adding pepper and fresh parsley to taste.
Guanciale has a noble fat with a more delicate taste and fragrant, if you do it in strips instead of cubes that will avoid the lean part hardens too much during cooking.