Carbonara

Authorjuri90
VoteDifficultyMedium

The world would need more Carbonara and fewer people

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Yields2 Servings
Prep Time10 minsCook Time10 minsTotal Time20 mins

 250 g Pasta
 5 Egg yolks
  g Guanciale
 50 g Pecorino
 Black Pepper

1

Start by placing a pot with salted water on the stove to cook the pasta and start cutting the bacon into small pieces at the same time.

2

Pour the bacon into a non-stick pan and fry over low heat for about 10 min. Do not add the oil and be careful not to burn the bacon

3

During this phase, pour the egg yolks into a bowl and mix them with 25 g of pecorino and a sufficient amount of black pepper.

4

Drain the pasta and add it to the pan with the bacon. Mix quickly over very low heat and add the mix of egg yolk and pecorino. Turning quickly, mix for 20-30 seconds, being careful not to cook the egg. Turn off the heat, pour in the rest of the pecorino and just enough of black pepper

5

Riepilogando
1. Always use "er guanciale". If we wanted to eat bacon we would have gone in America.
2. No Parmesan, only pecorino. Whoever says half and half has something to hide.
3. Don't fry the egg. Better a stomach flu than an omelette.
4. No garlic and no onion, you are making the ragù.
5. Neither oil, nor butter, nor lard. You have to make the guanciale purges.
6. No chili. You go to Calabria this summer.
7. Do not use any spices other than pepper. If you are fine with this, Go to the Indian restaurant.
8. Whoever puts cream deserves to go to jail.
9. Never say 'carbonara' and 'vegan' in the same sentence.
10. Tonnarelli, spaghetti, bucatini, rigatoni. Everything's fine, as long as you don't overcook the pasta.

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Ingredients

 250 g Pasta
 5 Egg yolks
  g Guanciale
 50 g Pecorino
 Black Pepper

Directions

1

Start by placing a pot with salted water on the stove to cook the pasta and start cutting the bacon into small pieces at the same time.

2

Pour the bacon into a non-stick pan and fry over low heat for about 10 min. Do not add the oil and be careful not to burn the bacon

3

During this phase, pour the egg yolks into a bowl and mix them with 25 g of pecorino and a sufficient amount of black pepper.

4

Drain the pasta and add it to the pan with the bacon. Mix quickly over very low heat and add the mix of egg yolk and pecorino. Turning quickly, mix for 20-30 seconds, being careful not to cook the egg. Turn off the heat, pour in the rest of the pecorino and just enough of black pepper

5

Riepilogando
1. Always use "er guanciale". If we wanted to eat bacon we would have gone in America.
2. No Parmesan, only pecorino. Whoever says half and half has something to hide.
3. Don't fry the egg. Better a stomach flu than an omelette.
4. No garlic and no onion, you are making the ragù.
5. Neither oil, nor butter, nor lard. You have to make the guanciale purges.
6. No chili. You go to Calabria this summer.
7. Do not use any spices other than pepper. If you are fine with this, Go to the Indian restaurant.
8. Whoever puts cream deserves to go to jail.
9. Never say 'carbonara' and 'vegan' in the same sentence.
10. Tonnarelli, spaghetti, bucatini, rigatoni. Everything's fine, as long as you don't overcook the pasta.

Carbonara

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