The Spaghetti Carbonara I cooked today took me 15 weeks to make. This may sound ridiculous, as it normally only takes a few minutes. But this time I made the Guanciale myself. You can find the recipe here.
There isn’t much to tell about Spaghetti Carbonara. You just have to taste it if you haven’t already. It’s just the perfect combination of pasta, guanciale, parmigiano, eggyolks, garlic and pepper. It’s comfort food. Nothing less and nothing more.
The ingredients for 2 people
- 350g Spaghetti
- 4 eggyolks
- 1 clove of garlic
- 4 tbs grated parmigiano
- 1/2 tsp black pepper
Cook the Spaghetti in a pot of boiling saltwater. Meanwhile cut the guanciale in 5mm cubes and fry them in a hot and dry pan until they are golden brown and crispy. Add a finely chopped clove of garlic. When your pasta is almost ready strain it but keep one cup of the boiling liquid. Mix the parmigiano and the eggyolks.
Add the pasta into the pan with the cup of boiling liquid and the eggyolk mixture. Stir everything on very low heat until everything combines into a creamy sauce. Be careful not to cook it too long or you will end with scrambled eggs. The last step is to sprinkle a generous amount of pepper on everything. Serve immediately.