Sfoglia S Spaghetti Carbonara

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Gallery Read the full recipe after the video. Recipe Summary Servings: 6 3002_91107_spaghetticabaner.jpg

Ingredients Ingredient Checklist 1/2 cup diced guanciale 1 teaspoon freshly ground black pepper Coarse salt 1 pound spaghetti 6 large egg yolks 1/4 pound Parmigiano-Reggiano cheese, grated

Gallery Read the full recipe after the video.

Recipe Summary Servings: 6 3002_91107_spaghetticabaner.jpg

Gallery

Read the full recipe after the video.

Read the full recipe after the video.

Recipe Summary Servings: 6

Recipe Summary

Servings: 6

3002_91107_spaghetticabaner.jpg

Ingredients

1/2 cup diced guanciale 1 teaspoon freshly ground black pepper Coarse salt 1 pound spaghetti 6 large egg yolks 1/4 pound Parmigiano-Reggiano cheese, grated

Directions

Fill a large pot with water and bring to a boil over high heat.

In a large skillet over medium heat, slowly cook guanciale until the fat has been rendered and the guanciale is crisp. Add pepper and remove from heat.

Generously salt boiling water and return to a boil; add pasta. Cook pasta until al dente, according to package directions. Drain pasta, reserving 4 tablespoons of pasta water.

Add reserved pasta water to skillet. Place skillet over low heat, add egg yolks, and gently swirl pan to combine. Add pasta and cheese; toss to coat. Serve immediately on warmed plates.

Reviews (9)

 Add Rating & Review     2 Ratings   5 star values:        0    4 star values:        1    3 star values:        1    2 star values:        0    1 star values:        0

Reviews (9)

Add Rating & Review     2 Ratings   5 star values:        0    4 star values:        1    3 star values:        1    2 star values:        0    1 star values:        0

Add Rating & Review

2 Ratings 5 star values: 0 4 star values: 1 3 star values: 1 2 star values: 0 1 star values: 0

5 star values: 0 4 star values: 1 3 star values: 1 2 star values: 0 1 star values: 0

Martha Stewart Member     Rating: Unrated       02/08/2008   This is such a great pasta dish. One of the few things my husband loves to make for us. The warmed plates is definitely an important step to make it great! We like to add peas sometimes for a bit of color and texture. We also substitute thick cut pancetta for the guanciale.  

Martha Stewart Member     Rating: Unrated       01/28/2008   Guanciale is the fatty cheek of the pig.  

Martha Stewart Member     Rating: Unrated       01/28/2008   I haven't ordered this in years, since I lived in Chicago,1980 and Boston 1986. I have seen it on menus here in Seattle, I'll have to order next time dining out. Also now I can make it.  

Martha Stewart Member     Rating: Unrated       01/25/2008   This was the BEST carbonara that I have ever had. I couldn't believe that it would be this good without using cream. I used pancetta instead of guanciale, which is not available in my small town. Thanks so much Martha for having Chef Ron Suhanosky on your show and my thanks to him for sharing this fine recipe.  

Martha Stewart Member     Rating: Unrated       01/24/2008   What is guanciale?  

Martha Stewart Member     Rating: Unrated       01/22/2008   Add the eggs after the pasta Tried it with prosciutto and worked out great  

Martha Stewart Member     Rating: Unrated       01/22/2008   During the demostration, I thought the chef added the drained pasta to the pan, then the egg yolks after which he quickly stirred them so they wouldn't scramble. The printed recipe shows this step differently. Which one is correct or does it make a difference?  

Martha Stewart Member     Rating: Unrated       01/21/2008   Me neither, but you can have bacon or pancetta, delicious....  

Martha Stewart Member     Rating: Unrated       01/21/2008   I don't usually keep guanciale in my pantry. Is bacon a suitable substitute?

Martha Stewart Member

Rating: Unrated 02/08/2008

This is such a great pasta dish. One of the few things my husband loves to make for us. The warmed plates is definitely an important step to make it great! We like to add peas sometimes for a bit of color and texture. We also substitute thick cut pancetta for the guanciale.

Rating: Unrated

Rating: Unrated 01/28/2008

Guanciale is the fatty cheek of the pig.

I haven’t ordered this in years, since I lived in Chicago,1980 and Boston 1986. I have seen it on menus here in Seattle, I’ll have to order next time dining out. Also now I can make it.

Rating: Unrated 01/25/2008

This was the BEST carbonara that I have ever had. I couldn’t believe that it would be this good without using cream. I used pancetta instead of guanciale, which is not available in my small town. Thanks so much Martha for having Chef Ron Suhanosky on your show and my thanks to him for sharing this fine recipe.

Rating: Unrated 01/24/2008

What is guanciale?

Rating: Unrated 01/22/2008

Add the eggs after the pasta Tried it with prosciutto and worked out great

During the demostration, I thought the chef added the drained pasta to the pan, then the egg yolks after which he quickly stirred them so they wouldn’t scramble. The printed recipe shows this step differently. Which one is correct or does it make a difference?

Rating: Unrated 01/21/2008

Me neither, but you can have bacon or pancetta, delicious….

I don’t usually keep guanciale in my pantry. Is bacon a suitable substitute?

All Reviews for Sfoglia’s Spaghetti Carbonara

of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Sfoglia’s Spaghetti Carbonara

of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest

Gallery#

Recipe Summary#

Ingredients#

Directions#

Reviews (9)#

All Reviews for Sfoglia’s Spaghetti Carbonara#

Gallery

Recipe Summary

Ingredients

Directions

Reviews (9)

All Reviews for Sfoglia’s Spaghetti Carbonara