Ingredients:
500g of Spaghetti Barilla Durum Wheat
9 excited
120g of Pecorino
120g Grana Padano
270g of pillow
15 g of black pepper grains to grind.
Preparation mode:
With the ingredients separated: Place the 5 yolks and 1 whole egg in a large bowl and mix with the finely grated cheese in the recipe. After creating a cream, add freshly ground black pepper.
Remove the skin from the guancialle (bacon), cut into thin slices and place in a non-stick frying pan, letting them brown, setting aside part for decoration at the end.
Meanwhile, in a pan with plenty of water and salt, cook the chosen pasta. It should cook for 2 minutes less than the time described on the box; (e.g. if described 11 minutes, cook 9 minutes).
In the frying pan, over medium heat, add 2 ladles of the cooking water along with the already browned guancialle or bacon and then add the pasta to the frying pan and mix until the cooking liquid reduces by half. Turn off the fire.
In a large bowl or in a frying pan without heat, mix the contents of the pan and the bowl and slowly, carefully mix until you create a homogeneous cream. If necessary, add freshly ground black pepper. And garnish with crispy bacon if you like. Serve immediately.
Chef’s Tip: A perfect carbonara is creamy, without pieces of coagulated or raw yolks. To avoid these mistakes, add the egg yolk cream with the pan off the heat.
Yield: 6 servings
