Steps to Prepare Carne Pasta Alla Genovese

Spaghetti Alla Carbonara Tradizionali

Pelate la buccia dalle cipolle rimuovendo quei peletti della radici che si e i pezzi di carne cotta che di solito consumiamo come secondo.

Recipe Summary Spaghetti Alla Carbonara Tradizionali

Unlike a lot of recipes out there for spaghetti carbonara, this is the true Italian recipe from an Italian! You can't get more authentic than this recipe! Top with extra Pecorino-Romano cheese, salt, and pepper. Note there's no cream, just eggs, and Pecorino Romano cheese is used, not Parmesan.

Ingredients | Carne Pasta Alla Genovese

1 (14 ounce) package spaghetti

5 ounces guanciale (cured pork cheek), cut into small cubes

3 egg yolks

1 egg

¾ cup grated Pecorino-Romano cheese

salt and freshly ground black pepper to taste

Directions

Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until tender yet firm to the bite, about 12 minutes. Drain.

Heat a skillet over medium heat; cook and stir guanciale until crisp, 5 to 10 minutes.

Whisk egg yolks and egg together in a bowl; add Pecorino-Romano cheese, salt, and pepper and whisk well. Stir in guanciale. Add spaghetti and toss until evenly coated.

If the egg mixture becomes too thick, add a little of the cooking water from the pasta to dilute the sauce. But remember, the eggs should never be scrambled!

Info | Carne Pasta Alla Genovese

prep: 5 mins cook: 22 mins total: 27 mins Servings: 4 Yield: 4 servings

TAG : Spaghetti Alla Carbonara Tradizionali

World Cuisine Recipes, European, Italian,