Spaghetti alla Carbonara in the Traditional Fashion - Appetito
An Italian cookbook author and food personality shares a recipe from her new book for traditional spaghetti alla Carbonara.
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Cooking tools:
- Food processor
- Fine-mesh sieve
- Grater
- Pepper mill
- Skillet
- Mixing bowl
- Whisk
- Chef's knife
- Cutting board
- Pot
- Colander
- Ladle
- Tongs
- Fork
- Measuring spoon
- Spoon
- Stove
- Plate
Ingredients
- 1 whole egg
- 4 egg yolks
- 3 -1/2 oz. Pecorino Romano cheese, very finely grated
- 5 oz. guanciale, cut into strips
- 1 pinch fine salt
- 1 tbsp. black pepper, medium coarse grind
- 11 oz spaghetti
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