Spaghetti carbonara 🍝 #shorts 

Carbonara

Ingredients

- 400g Guanciale, diced small
- 300g pecorino cheese, grated
- 1 packet spaghetti
- 1 whole egg
- 3 egg yolks
- Salt for the pasta water

Method

1. Place a large pot of water on to boil with 2 pinches of salt in it.
2. In a large frypan, add the guanciale and place on a med-high heat
3. Add the pasta to the boiling water and cook until al dente
4. Once the guanciale is golden, remove from the heat and drain the fat from it, keeping both the guanciale and fat
5. In a mixing bowl, add all the eggs and the cheese, then add about 1/2 cup of the hot pasta water and mix
6. Once the pasta is cooked, add it to the pan the guanciale was in and then add 3/4 of the cooked guanciale and the cheese and egg mixture
7. Mix well (note you do not want the heat on under this), feel free to add some more of the hot pasta water if you feel it needs
8. Serve and sprinkle some of the leftover crispy guanciale on the top and some fresh black pepper.
9. Enjoy!

[stupidthefish]

“You know, if you put ham in it, it’d be a british Carbonara.”
“If my grandmother had wheels, she would have been a bike.”

[jeetkd]

As a carbonara myself, this is how you make a real Italian!

[fidelisaji]

Just a sight of a man with love for his carbonara 🤌🏻

[User_-ecot]

Little tip, the whole of the taste is on that guanciale oil you threw away. If you need less oily result, just use less guanciale.

Also keep the temperature medium low for guanciale. All the residuals I see on the pan is burned fat.

[johncreedon]

1 egg 3 yolks is an absolute winner. I like the way he adds the pasta water to the egg mix instead of adding it later. More consistency with the sauce texture the way he does it. Bellissimo 🎉

[keepout]

This guy knows his shit finally someone who uses the right cheese and the right cut of the meat

[lol-zjrh]

That black paper's sound... Defines satisfaction ❤️👀

[michelebarzan]

Friendly reminder from an Italian who knows little about cooking: “Carbonara” comes from “carbone”, coal in Italian. That’s because you use a lot of black pepper and so it looks like “carbone”. We usually add pepper also to the egg and cheese mixture, a lot of pepper. Plus we turn off the heat when we add the egg mixture to the pasta to prevent it from becoming an omelette.

[Unclejamsarmy]

Andy’s format is so perfect because he demonstrates the cooking narrative so efficiently and because it’s these signature regional/local/cultural dishes the comments are full of information

[andreamancusomarcello]

ok as an Italian you need a medal for this

[rainaakshay]

This guy has literally no haters. Everything he makes is authentic af.

[VixeyTeh]

For anyone wondering what to do with the leftover 3 egg whites.

Whisk them until soft peaks.
Add 1 cup of caster sugar, 1 tablespoon at a time, and whisk until the sugar is completely dissolved.

Add 1 Tablespoon of cornflour and a teaspoon of vinegar and keep whisking untill well combined for at least 3 more minutes.

Grease a baking pan and dust it with some corn flour. Put the egg white mixture in the pan and bake at 115°C/240°F for 1 and a half hours. Then, let it cool slowly in the oven for a few hours. (If it cools too fast it will crack up.)

Decorate with whipped cream and your favourite fruits or candy bars.

You now have a delicious yummy sweet pavalova for desert. 😋

[adinetwork]

Vera carbonara seguendo la tradizione.. incredibile il livello che riesci ad arrivare sui vari tipi di cucina.. sei veramente tanto bravo..!

[giuseppecamarda]

As an Italian I thank you from the bottom of my heart for making the realest carbonara I've seen since a long time, full love and support

[nickcarlson]

i just had carbonara yesterday, the first time in months, and now i’m pissed it wasn’t like this haha

[davidserlin]

I spent a year in Rome, frequently eating the best carbonara in the world, and this is EXACTLY what I had whenever I ate out. Bravissimo!

[ianboylan]

Love seeing proper carbonara. As you said, no cream or trying to fancy it up. Just the few ingredients of the highest quality. Looks amazing.

[joeygooboi]

Andy making every race happy. He keeps it authentic. ❤

[mjp]

Its impressive how much energy people put into having opinions on "the correct carbonara".

[caterinao]

as italian i have to say...one of the best carbonara saw on the internet! well done man