Hello, I am Jane. Today, I’m gonna show you how to prepare pasta alla carbonara di saj e claudio recipe. Never miss today’s recipe. This is a easy recipe to try and is one of my family food recipes. This time, I’m gonna make it a bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Pasta alla carbonara di Saj e Claudio Recipe
Pasta alla carbonara di Saj e Claudio is one of the most well liked of current trending meals in the world. It is appreciated by millions daily. It is simple, it’s quick, it tastes delicious. Pasta alla carbonara di Saj e Claudio is something which I have loved my entire life. They’re nice and they look fantastic.
To begin with this particular recipe, we have to first prepare a few components. You can have pasta alla carbonara di saj e claudio using 7 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Pasta alla carbonara di Saj e Claudio:
- Take 3 small eggs
- Take 300 g spaghetti
- Take 200 g Guanciale (thinly diced)
- Take 60 g pecorino
- Make ready 20 g parmigiano
- Make ready Salt
- Prepare Pepper
Steps to make Pasta alla carbonara di Saj e Claudio:
- Salt some boiling water and put the spaghetti in to boil. Cook until al dente.
- While the pasta is cooking, break 3 eggs in a bowl, add a little bit of salt and pepper on top of each yolk and whisk with a fork. Once whisked, add the grated pecorino and parmigiano to the eggs and whisk more till everything is combined. We like to use a ratio of roughly 2/3rds pecorino, 1/3rd parmigiano.
- While the pasta is cooking, put the guanciale in a pan with no oil (the meat has enough fat to cook without oil). If you can’t find guanciale, use pancetta. Cook this until nice and crispy.
- When the pasta is almost cooked and the starches are released in the water, take a medium sized ladle full of the starch water and put it in the egg mixture and whisk.
- Once the pasta is ready, add it to the pan with the guanciale and turn off the heat. Once the heat is off, add the egg and mix thoroughly and fast to avoid the egg scrambling! The dish is now ready!
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