キッチンオリジナル

Classic Italian Carbonara

Spaghetti with crisp guanciale, eggs, Pecorino and Parmigiano. The sauce is the eggs and a little pasta water; there is no cream in it.

作：Chef Sarah イタリア料理 に投稿 英語で書かれています

Classic Italian Carbonara
下ごしらえ
10 min
調理
15 min
人数
4
難易度
ふつう
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材料

作り方

7ステップ

  1. Bring a large pot of salted water to boil. Cook spaghetti according to package directions until al dente.

  2. While pasta cooks, dice the guanciale and cook in a large skillet over medium heat until crispy, about 8-10 minutes. No oil needed.

  3. In a bowl, whisk together eggs, both cheeses, and a generous amount of black pepper.

  4. Reserve 1 cup of pasta cooking water, then drain the pasta.

  5. Remove skillet from heat. Add hot pasta to the guanciale and toss to coat.

  6. Add egg mixture and toss vigorously, adding reserved pasta water a little at a time until creamy.

  7. Serve immediately with extra cheese and black pepper.

Chef Sarahさんのメモ

Take the pan off the heat before the eggs go in. The heat left in the pasta and pan is enough to thicken them without scrambling.

The Cooking Cliff Notes より https://thecookingcliffnotes.com/ja/recipes/classic-italian-carbonara

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