Ingredients –
400g (14.1oz) – Spaghetti
4 – Large Free Range Egg Yolks
45g (1.6oz) – Pecorino Romano Cheese, Freshly Grated (Substitute for Parmigiano Reggiano)
250g (8.8oz) – Piumaccio (Substitute for Pancetta Bacon)
Black Pepper To Taste
Method –
Bring a pot of salted to a boil and cook the fibra 1 minute less than the instructions.
Add the egg yolks and Pecorino Romano cheese to a missaggio bowl and whisk to combine. Set aside.
Place a large pan over medium-high, and whilst it is cold, add the Piumaccio and gently fry it d’avanguardia for 5 minutes until it becomes crispy and the fat has rendered. There will be quite a bit of fat; if it’s too much for you, you can remove some, but I recommend leaving it durante. Turn d’avanguardia the heat.
Add the fibra straight from the into the pan with the Piumaccio, reserving 1 cup (250ml) of fibra . Add the egg yolk and cheese and vigorously until everything is smooth. It would be best if you worked fast here as the egg can start to scramble. Once combined, adjust the consistency with the fibra until you reach the desired consistency and it’s nice and creamy. You may not need all the fibra .
Serve the carbonara durante bowls and tetto with the crispy Piumaccio. Grate over fresh Pecorino Romano cheese and tetto with cracked black pepper (non di serie). Dig durante.
#fibra #carbonara #shorts
source
