shek yuet hey - Classic Spaghetti Carbonara Recipe

This Carbonara recipe is a traditional Italian dish that is simple yet requires attention to detail to perfect. As a rich and creamy pasta dish, it typically uses only a few high-quality ingredients. Here's how to make it like a professional chef:

#### Ingredients:

- 400 grams of spaghetti (preferably high-quality Italian brand)

- 150 grams of guanciale (cured pork cheek; pancetta can be a substitute if guanciale is unavailable)

- 4 large eggs (fresh and at room temperature)

- 1 cup of freshly grated Pecorino Romano cheese (Parmesan can be used as a substitute, but Pecorino is traditional)

- Freshly ground black pepper

- Salt (for pasta water)

#### Instructions:

1. Prepare Ingredients:

- Cut the guanciale into small pieces or strips.

- Separate the eggs and place the yolks in a mixing bowl. You can use all yolks for a richer sauce or a combination of 3 yolks and 1 whole egg.

- Add about 3/4 of the cheese to the egg yolks and mix well. Season generously with black pepper.

2. Cook Pasta:

- Bring a large pot of water to a boil. Add salt once it's boiling (it should taste like seawater).

- Add the spaghetti and cook until al dente, usually about 1 minute less than the package instructions suggest.

3. Render Guanciale:

- While the pasta is cooking, place the guanciale in a large skillet over medium heat.

- Cook until the fat is rendered and the guanciale is crispy and golden. Remove from the heat.

4. Combine Pasta and Guanciale:

- Reserve 1 cup of the pasta cooking water and then drain the pasta.

- Add the hot spaghetti directly to the skillet with the rendered guanciale. Toss to combine, allowing the heat from the pasta to slightly cool before adding the egg mixture (to prevent scrambling).

5. Create the Sauce:

- Remove the pan from the heat. Quickly pour the egg and cheese mixture over the pasta, stirring vigorously to combine. The heat from the pasta will gently cook the eggs, creating a creamy and smooth sauce.

- If the sauce is too thick, add a little reserved pasta water to reach the desired consistency. The sauce should coat the pasta evenly without being runny.

6. Serve:

- Serve immediately, garnished with the remaining cheese and additional freshly ground black pepper.

#### Tips for Perfect Carbonara:

- Temperature Control: Ensure the pasta is hot enough to cook the eggs, but the pan isn’t so hot as to scramble them. This balance is crucial for a creamy sauce.

- Quality of Ingredients: Use the best quality eggs and cheese you can find, as they are central to the flavor of the dish.

- No Cream: Traditional carbonara does not include cream; the creaminess comes solely from the eggs and cheese.

- Serve Immediately: Carbonara is best enjoyed fresh off the stove, as it continues to thicken upon standing.

Enjoy your authentically prepared Spaghetti Carbonara, just like a pro chef in Italy would make!