Spaghetti Carbonara Recipe With Barilla Chef Andrea Tranchero In 4K HDR

#carbonara #barilla
Whisk 3 egg yolks and 1 full egg in a saucepan. When the eggs start to turn more watery, add 65g of grated pecorino and grated black pepper. Set aside.
Bring a pot of water to a boil and season it with around 30g of sea salt. Once the water is boiling, add 340g of Barilla spaghetti and cook for exactly 7 minutes of the total 8 minutes cooking time.
In a cold pan, add 150g of sliced guanciale and fry at low heat to slowly render the fat and prevent it from burning the meat too quickly. After a few minutes, the pork cheeks will turn brown and start to crisp.
Once the guanciale has rendered enough fat and turned slightly brown, remove half of the pork cheeks and set aside for later. Add half of the rendered fat and a few spoons of the pasta water to the cheese mixture and mix well.
Add a ladle of pasta water to the pan with guanciale. When the spaghetti has cooked for 7 minutes, the pasta should be al dente. Immediate transfer the hot pasta into the pan. Toss if you can to properly coat the noodles.
You need to turn off the flame at this point and quickly add the cheese yolk paste. If it’s too hot, you will end up with scrambled eggs pasta.
Once the cheese mixture is in, immediately mix and toss the spaghetti to create a magical emulsion that will result in an amazing umami rich cream sauce. Add the remaining guanciale that’s been set aside and give one final toss.
To plate it elegantly, twirl the spaghetti with a pair of tongs or long fork in a ladle and carefully transfer to a plate. Spoon the extra cheese cream sauce over the pasta.
That’s how magical and delicious and rich this sauce can be. Simply add more fresh black pepper to help cut through the richness. Sprinkle more pecorino also as a final touch.
Music track “Chendol” from Silverfish album composed and performed by Ian Low.
Download the album from iTunes at Silverfish by Ian Low / silverfish