Carbonara with Grana Padano PDO Spiga Gourmet
Guanciale, egg yolk and Grana Padano. No cream, the way they do it in Rome.
- Servings
- 1 serving
- Prep time
- 10 min
- Cook time
- 15 min
- Total time
- 25 min
Ingredients
- 200 g Spaghetti
- 80 g Guanciale
- 2 Egg yolks
- 50 g Grana Padano PDO Spiga Gourmet
- Sea salt
- Ground black pepper
Method
- 01
Cook the pasta in plenty of salted water, following the packet.
- 02
Cut the guanciale into strips and brown it in a wide pan, with no oil, until crisp. Set aside.
- 03
In a bowl, mix the yolks with the grated Grana Padano Spiga Gourmet into a smooth cream. Add black pepper to taste.
- 04
Drain the pasta, keeping back a little of the cooking water.
- 05
Add the hot pasta to the pan with the guanciale and toss it off the heat.
- 06
Fold in the egg and cheese cream, stirring quickly so it emulsifies without the egg setting.
- 07
Loosen with a little cooking water if needed.
- 08
Serve immediately, with more Grana Padano and pepper on top.
Pan off the heat before the yolk goes in. If the pasta is too hot the egg sets and you get lumps instead of cream.
There is no cream in it. The creaminess comes from the yolk, the cheese and a little cooking water, and nothing else is needed.