spaghetti carbonara
recipe by Chef Erin Eastland & Alex Palermo
photos by Amy Sheridan
1 portion of Latini dried spaghetti (3 oz.)
¼ cup guanciale, thinly sliced and then diced
2 egg yolks, organic
¼ cup pecorino cheese
pasta water for sauce
Begin boiling pasta in salted water for about 7-8 minutes or according to packaging. In a medium sauce pan render the fat from the guanciale but do not crisp. Once meat is cooked through, reduce heat to very low. Once the pasta is cooked, add to the pan with a little of the pasta water (about 3 tbs). Remove pan from the heat. Using a spoon or tongs stir the pasta quickly while adding the yolks to form a sauce but not cook the eggs. If the eggs scramble at this point you need to start over ☹. While still stirring half the pecorino and a little more cooking liquid if needed to form a thick but creamy sauce in the pan. Serve immediately topped with the rest of the pecorino.
This is a tricky dish and may require a couple tries to perfect. Don’t get discouraged! It is delicious and simple when done correctly. The balance of pasta water to eggs and cheese while stirring constantly is not easy but with a little practice you to will be making this amazingly fast and yummy dish!
spaghetti carbonara
recipe by Chef Erin Eastland & Alex Palermo
photos by Amy Sheridan
.
1 portion of Latini dried spaghetti (3 oz.)
¼ cup guanciale, thinly sliced and then diced
2 egg yolks, organic
¼ cup pecorino cheese
pasta water for sauce
.
Begin boiling pasta in salted water for about 7-8 minutes or according to packaging. In a medium sauce pan render the fat from the guanciale but do not crisp. Once meat is cooked through, reduce heat to very low. Once the pasta is cooked, add to the pan with a little of the pasta water (about 3 tbs). Remove pan from the heat. Using a spoon or tongs stir the pasta quickly while adding the yolks to form a sauce but not cook the eggs. If the eggs scramble at this point you need to start over ☹. While still stirring half the pecorino and a little more cooking liquid if needed to form a thick but creamy sauce in the pan. Serve immediately topped with the rest of the pecorino.
.
This is a tricky dish and may require a couple tries to perfect. Don’t get discouraged! It is delicious and simple when done correctly. The balance of pasta water to eggs and cheese while stirring constantly is not easy but with a little practice you to will be making this amazingly fast and yummy dish!
Very nice, thank you