@cindycamponovo: Freshly cracked pepper. Please come for me Carbonara - 5 egg yolks - 2 to 3 lbs guanciale (we like a lot) - ½ cup grated pecorino - ½ cup parmesan - Sea-salt for cooking pasta - 1 teaspoon freshly grated black pepper - 1 pack of 1lb spaghetti Step 1 Place a large pot of water on the stove and set aside Step 2 In a large pan over medium heat, add the guanciale, and sauté until the fat just renders, on the edge of crispness but not hard. Remove pork from heat and set aside. Separate the guanciale from the oil and save both. Set about ¼ cup of the pork aside for garnishing Step 3 Set the water to boil and add 1 tablespoon of sea salt. In a mixing bowl, whisk together the egg-yolks, pecorino and Parmesan, black pepper and 3 tablespoon of the rendered oil from the guanciale Step 4 Add pasta to the water and boil until a bit firmer than al dente. Drain and reserve 1 cup of pasta water. Step 5 In a large pan, add the remaining oil and guanciale. Then pour in the pasta and stir for about 1 minute. Empty serving bowl of hot water. Then stir in the cheese mixture, adding some reserved pasta water if needed for creaminess. Serve immediately, dressing it with a bit of additional saved guanciale, grated pecorino or parmesan and pepper #italian #boston #family #fypシ

Cindy Camponovo

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Thursday 19 June 2025 16:35:16 GMT