Spaghetti alla Chitarra with Carbonara sauce
INGREDIENTS
(serves 4 people):
320
g of Fresh Spaghetti alla Chitarra (also called Tonnarelli or Maccheroni alla chitarra see the pics below)
150
g Guanciale a rich, and flavorful cured meat made from pig's cheeks, 6-7 mm in height (or Pancetta )
80
g of freshly grated Pecorino Romano cheese
6
tablespoons of Extra Virgin Olive Oil
4
organic eggs (1 egg per person)
1 garlic clove peeled
a
generous grinding of Black Pepper
Salt to Taste
DIRECTIONS
Heat
Extra Virgin Olive Oil in a large pan, add the garlic clove peeled
and cutted in 4 parts. When the garlic is golden, remove the garlic
from the pan. Cut the guanciale in cubes and add it to the pan and
cook until it begins to turn lightly crisp. Remove the pan.
Bring
a large saucepan of salted water -salted like ocean - (1 liter of water per 100 g of dried
pasta) to the boil. Add the Spaghetti and cook until “al dente”.
Meanwhile
put the eggs into a bowl and beat them, adding grated “Pecorino
Romano Cheese”, and a generous grinding of Black Pepper.
Drain the pasta al dente in a colander and quickly put the pasta into the pan with the guanciale. Heat the pan, add the mixture of eggs-Pecorino romano cheese and mix very quickly, adding some tablespoons of hot pasta water and mix again to create the cream (if you see tha pasta is too thick, add more pasta water, but NOT CREAM!!!).
Drain the pasta al dente in a colander and quickly put the pasta into the pan with the guanciale. Heat the pan, add the mixture of eggs-Pecorino romano cheese and mix very quickly, adding some tablespoons of hot pasta water and mix again to create the cream (if you see tha pasta is too thick, add more pasta water, but NOT CREAM!!!).
On
the top on every portion add 1 tablespoon of grated Pecorino Romano
Cheese. (And if you like add another generous grinding of Black
Pepper).
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| Carbonara Sauce with fresh pasta Spaghetti alla Chitarra |