Mattia Agazzi, chef of #GucciOsteria Beverly Hills presents an authentic take on the famed Roman pasta, Spaghetti alla Carbonara, with slightly crisp guanciale, fresh egg yolk, equal measures of pecorino and parmigiano cheese and cracked black pepper to finish.
“In this moment when no one can travel I want to bring people via their kitchen to Italy to make one of Rome’s most famous dishes, Spaghetti alla Carbonara. Nothing compares to sitting outside on the terrace of a Roman restaurant winding carbonara around your fork, while around you the city buzzes. May this recipe transport you into the wonderful, spontaneous chaos and beauty of Roma.” nGucci Osteria in Beverly Hills is now open.
Ingredients for 4 people
360g pasta (bucatini or rigatoni are ideal)
6 egg yolks
200g guanciale cut into lardons
200g pecorino romano, grated
200g Parmigiano Reggiano, grated
salt and pepper to taste
Method
Put the yolks and half the pecorino romano and Parmigiano Reggiano in a large stainless steel bowl and use a fork to mix well.
Heat the guanciale in a sauté pan and cook over medium high heat until it crisps. Do not strain off the fat.
Cook the pasta in well salted water following the instructions on the box. Before straining the pasta add one generous spoon of cooking water into the bowl with the egg yolk and mix well.
Toss the strained pasta and the crispy guanciale into the bowl with the yolk mixture adding the rest of the grated pecorino romano and Parmigiano Reggiano. Keep mixing until the heat of the pasta creates a cream with the egg yolk mixture.
Season generously with black pepper and serve immediately.
“In this moment when no one can travel I want to bring people via their kitchen to Italy to make one of Rome’s most famous dishes, Spaghetti alla Carbonara. Nothing compares to sitting outside on the terrace of a Roman restaurant winding carbonara around your fork, while around you the city buzzes. May this recipe transport you into the wonderful, spontaneous chaos and beauty of Roma.” nGucci Osteria in Beverly Hills is now open.
Ingredients for 4 people
360g pasta (bucatini or rigatoni are ideal)
6 egg yolks
200g guanciale cut into lardons
200g pecorino romano, grated
200g Parmigiano Reggiano, grated
salt and pepper to taste
Method
Put the yolks and half the pecorino romano and Parmigiano Reggiano in a large stainless steel bowl and use a fork to mix well.
Heat the guanciale in a sauté pan and cook over medium high heat until it crisps. Do not strain off the fat.
Cook the pasta in well salted water following the instructions on the box. Before straining the pasta add one generous spoon of cooking water into the bowl with the egg yolk and mix well.
Toss the strained pasta and the crispy guanciale into the bowl with the yolk mixture adding the rest of the grated pecorino romano and Parmigiano Reggiano. Keep mixing until the heat of the pasta creates a cream with the egg yolk mixture.
Season generously with black pepper and serve immediately.
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