No pics, but last night made a traditional roman style carbonara with Gaunciale that was really good.
6 oz. Gauciale chopped
3 Eggs
1 cup fresh grated Parmasan
Salt, Pepper
Pinch of nutmeg
1 large clove garlic
1 Lb. Spaghetti (I used thick spaghetti)
Bring eggs to romm temperature, place in large bowl and mix with cheese, salt, pepper and nutmeg. Easy on the salt, there is a lot in the other ingredients. Render gaunciale in pan over med/lo until almost crispy. Add garlic clove and continue sauteing until gauanciale is crispy. Do not let garlic burn, remove garlic.
Meanwhile cook pasta per package directions. When done drain and immediately add to egg mixture, pour hot gaunciale with oil on top and quickly mix all together, mixing until a thick sauce is formed. Check for seasoning and serve.
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