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Spagetti Carbonara

This certainly isn’t a recipe of my own invention. What I do here is give you all the tricks on how to make the perfect carbonara. Watch the video then make it for yourself.

The traditional meat to use in Italy is Guanciale. Guancia means cheek in Italian, this is the whole jowl and has much more fat and is far less salty than pancetta. You can buy it ready chopped from some supermarkets but I would recommend buying a whole piece as it keeps for months. There are plenty of Italian charcuterie suppliers on line, find one local to you.

I should point out that if you prefer something less calorific, using pancetta reduces this recipe to 690 calories.

200 g guanciale or pancetta, cubed

4 egg yolks

2 whole eggs

100 g parmesan, grated

350 g spaghetti

Guanciale diced with my Bloc knife

Heat a wide pan over a medium low heat, drop in the guanciale or pancetta and let it cook gently until all the fat has rendered. Once the fat is rendered, turn the heat off.

Whisk the egg yolks, whole eggs, pinch of salt and pepper with 3/4 of the parmesan and set aside.

Cook the spaghetti to the pack instructions in a large pan of salted water. Before draining, reserve a cup of cooking water. Drain in a colander and tip the hot spaghetti into the pan with the guanciale or pancetta. Using tongs, give everything a good stir to coat with the oil.

Stir in the egg mixture and coat the spaghetti thoroughly. Serve immediately in warm bowls with an extra sprinkle of parmesan.

spagetti carbonara

Spaghetti Carbonara

Jules
This certainly isn't a recipe of my own invention. What I do here is give you all the tricks on how to make the perfect carbonara. Watch the video then make it for yourself. There are two films, one shows melting guanciale and the other is cooking the entire dish from start to finish.
The traditional meat to use in Italy is Guanciale. Guancia means cheek in Italian, this is the whole jowl and has much more fat and is far less salty than pancetta. You can buy it ready chopped from some supermarkets but I would recommend buying a whole piece as it keeps for months. There are plenty of Italian charcuterie suppliers on line, find one local to you.
I should point out that if you prefer something less calorific, using pancetta reduces this recipe to 690 calories.
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Prep Time 5 mins
Cook Time 15 mins
Course Main Course
Cuisine Italian
Servings 4 people
Calories 838 kcal

Ingredients
  

  • 200 g guanciale or pancetta (see not above) cubed
  • 4 egg yolks
  • 2 whole eggs
  • 100 g parmesan grated
  • 350 g spaghetti

Instructions
 

  • Heat a wide pan over a medium low heat, drop in the guanciale or pancetta and let it cook gently until all the fat has rendered. Once the fat is rendered, turn the heat off.
  • Whisk the egg yolks, whole eggs, pinch of salt and pepper with 3/4 of the parmesan and set aside.
  • Cook the spaghetti to the pack instructions in a large pan of salted water. Before draining, reserve a cup of cooking water. Drain in a colander and tip the hot spaghetti into the pan with the guanciale or pancetta. Using tongs, give everything a good stir to coat with the oil. 
  • Stir in the egg mixture and coat the spaghetti thoroughly. Serve immediately in warm bowls with an extra sprinkle of parmesan.

Video

Nutrition

Sodium: 844mgCalcium: 338mgVitamin A: 458IUSugar: 3gFiber: 3gPotassium: 238mgCholesterol: 268mgCalories: 838kcalMonounsaturated Fat: 4gPolyunsaturated Fat: 1gSaturated Fat: 20gFat: 50gProtein: 29gCarbohydrates: 67gIron: 2mg
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