YouTubeRoman Carbonara: The Secret of the Perfect Emulsion
A perfectly creamy carbonara following the traditional Roman method, focusing on the emulsion of fat, egg yolks, and cooking water.
Source
View original recipeImported by: LetBite
This recipe was adapted from content found on VARIETATEM - by Joatan. Ingredients and instructions were restructured into a standardized format. The original recipe belongs to its author.
Main Ingredients
Ingredients
- 250 gspaghetti
- 200 gguanciale
- 3 unitegg yolks
- 20 gGrana Padano
- 40 gPecorino Romano
- a gostofreshly ground black pepper
- a gostoSalt
Directions
- 1
Cook the spaghetti in salted water.
- 2
Remove the guanciale from the heat and drain the fat, reserving it.
- 3
Drain the pasta, cooked al dente, reserving a little of the cooking water.
- 4
Add the pasta to the bowl with the egg yolk and cheese mixture.
- 5
Add the guanciale cubes to the pasta.
- 6
Add a little of the pasta cooking water to emulsify the sauce and mix everything very well.
- 7
Use tongs to swirl the pasta to create shape.
- 8
Use a ladle to help create the final shape.
- 9
Place the pasta on the plate.
- 10
Take a little more guanciale and place it on top.
- 11
Finish with Pecorino Romano cheese and black pepper.
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