Spaghetti alla Carbonara, la ricetta di Giallozafferano

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Yellow Saffron

Welcome to the Yellow Saffron kitchen.

I am Sonia and today

we are going to prepare together

a dish that is common in Lazio, Spaghetti Carbonara.

Let's look at the ingredients that we're cooking with.

4 egg yolks and one whole egg.

100 grams of grated pecorino romano, 150 grams of cubed pancetta,

320 grams of spaghetti, 2 tablespoons of extra virgin olive oil, and freshly ground black pepper.

Alright, let's start cooking.

Preparation

The first thing to do is to put a bit of salt and our spaghetti in boiling water.

not too much salt because the mixture already has a salty taste from the pecorino and pancetta.

The next step will be to put in a drizzle of olive oil

and brown the pancetta. Once the pancetta is done and crispy

turn off the burner and set everything aside to cool.

In this bowl, I put the four egg yolks and one whole egg. Now, we will break the yolks

with a whisk.

and mix

add the grated pecorino

mix everything together

after that, add the black pepper

If the sauce is too thick

you can add some of the water the pasta is cooking in.

Here we are

now, we can also add the pancetta

which is slightly lukewarm by now.

mix all of it together, and it is ready.

It's time to drain the pasta.

We want to leave it a little moist, not completely dry.

This always makes the sauce thinner.

Here we are! Now, we mix everything together.

And serve immediately.

And there you go, Our magnificent Spaghetti Carbonara

Goodbye from Sonia from The Yellow Saffron Kitchen.

I'll see you next time!

Production by Yellow Saffron

Cooked for you by Sonia Peronaci