Spaghetti alla Carbonara
1944. Riccione, Italy. While improvising in the kitchen, the Chef Renato Gualandi, hired for the lunch of the meeting between the English Eighth Army and the American Fifth Army, created one of the most famous recipes in the world: “The Americans had fantastic bacon, delicious milk cream, cheese and egg yolk powder. I put it all together and served this pasta to the generals and officers. At the last moment, I decided to add some black pepper, which released an excellent flavour. The pasta was pretty “creamy”, they loved it!”
- Spaghetti 320 gr
- Medium egg yolks 6
- Fine salt q.b.
- Pecorino Romano PDO Cibaria Selection 50 gr
- San Rocco Guanciale 150 gr
- Black pepper q.b.
Step 1Chop the Guanciale San Rocco into sticks.
Step 2Mix the egg yolks with the grated Pecorino Romano PDO. Mix with a whisk until the yolks become creamy. Add salt and pepper.
Step 3Put a saucepan of water on to boil. In the meantime, start cooking the Guanciale (pork loin) over low heat, without adding any oil; the Guanciale will immediately start releasing its fat parts. Brown the Guanciale until it becomes crispy (7-8 minutes). Add salt and spaghetti to the boiling water taking into account its cooking time: it must be ready at the same time as the Guanciale, so that they can immediately be mixed together.
Step 4Drain the spaghetti al dente (just cooked), without removing all of the cooking water (you want to keep some of it), and put the pasta back into the saucepan; season it immediately with the Guanciale and its fatty part. Mix thoroughly.
Step 5Pour the egg yolk mixture over the spaghetti and stir, so that it thickens slightly, avoiding the formation of clumps.
Step 6Season the dish with some more pecorino and some ground black pepper and serve immediately.