Bucatini alla Carbonara

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Bucatini alla Carbonara

SERVE 2

 

DIRECTIONS

  1. Cut the guanciale into pieces then simmer in a frying pan over medium heat. No need for olive oil: guanciale is already fat and greasy!  When ready and crunchy, turn off the heat and set aside.
  2. Prepare the eggs-pecorino sauce. Whisk the Pecorino Romano (which is very salty and tasty so there’s no need to add salt to this recipe) with the eggs and a bit of ground black pepper. Stir quickly with a fork – or a hand whisk  – until you get a creamy sauce. 
  3. Meanwhile cook the Bucatini pasta in boiling salted water (following the cooking time on pasta bag).
  4. Drain the pasta when its ready and put it in the frying pan, over high heat, to season it properly with the fat of the guanciale.
  5. At this point, turn off the heat and quickly add the egg-pecorino cream you prepared and stir! The pan is warm but not hot so that the eggs will cook without lump. 
  6. Add any left guanciale, ground black pepper and grated pecorino cheese to taste! And remember... this pasta should be served immediately! ENJOY!

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  • Arianna Scutiero
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