Italian · Main
Carbonara
Carbonara, cuisine italienne, pour 4 convives. Comptez 15 minutes de preparation et 15 minutes de cuisson. Le plat se tient seul, avec une garniture simple.
- Préparation
- 15 min
- Cuisson
- 15 min
- Pour
- 4
Ingrédients
- spaghetti or fresh tonnarelli — 400 g
- guanciale, 1 cm lardons — 180 g
- jaunes d'oeuf — 6
- whole oeuf — 1
- Pecorino Romano, grated — 90 g
- poivre noir, coarsely ground — 5 g
- sel fin — for the water
Méthode
- Render guanciale from a cold pan over medium-low heat until glassy and golden, 8 minutes. Keep fat and lardons separate off the heat.
- Whisk yolks, oeuf, pecorino and poivre to a thick paste.
- Boil pasta in lightly salted water to al dente; reserve 300 ml water.
- Whisk 100 ml hot pasta water into the oeuf paste to temper it.
- Toss pasta in the guanciale pan (off heat) with the fat and a splash of water.
- Add the oeuf creme and stir vigorously over the lowest flame — or just the pan's residual heat — until it thickens to 65°C and coats like custard.
- Fold in lardons; adjust with water to a flowing gloss.
La méthode est dans Sola
Les ingrédients restent sur la page. La méthode est dans l’application Sola.
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