How to Make Real Spaghetti Carbonara Christine Cushing

>> YOUR LINK HERE: ___ http://youtube.com/watch?v=9twZy61efxs

With 4 ingredients and in less than 30 minutes, I share all my tips from my recent trip to Rome on the authentic Spaghetti Carbonara . I also tell you the 3 ways you can get kicked out of Rome for making these common mistakes. Spaghetti, Pecorino Romano, Eggs and Guanciale - Pancetta are all the ingredients you need to master this iconic and so simple Roman staple pasta. FULL RECIPE BELOW. • More delicious videos: • The Most Amazing Super Cheesy Lasagna: • The Most Amazing Super Cheesy Lasagna... • Sausage Pasta My Family Can't Get Enough Of: • Sausage Pasta My Family Can't Get Eno... • How to make Italian Bruschetta 3 ways: • How to make Italian Bruschetta - 3 Wa... • Lasagna with Fresh Pasta - that will Change Your Life: • Lasagna with Fresh Pasta - That Will ... • Best Focaccia Bread - No Knead: • Best Focaccia Bread - No Knead | Chri... • Pasta With Shrimp Scampi: • Pasta With Shrimp Scampi | Christine ... • Authentic Spanish Seafood Paella: • Authentic Spanish Seafood Paella | Ch... • How To Cook A Perfect Risotto: • How To Cook A Perfect Risotto | Chris... • Calzone Recipe: • Calzone 2 Ways | Christine Cushing • Spaghetti Meatballs: • Spaghetti Meatballs | Christine Cus... • Spaghetti All 'Amatriciana: • Spaghetti All 'Amatriciana | Christin... • Cacio e Pepe - Italian Mac and Cheese: • Cacio e Pepe - Italian Mac and Cheese... • Golden Risotto: • Golden Risotto | Christine Cushing • How To Make Bolognese Sauce: • How To Make Bolognese Sauce | Christi... • Homemade Fresh Pasta - Tagliatelle: • Homemade Fresh Pasta - Tagliatelle | ... • Subscribe for more videos: https://goo.gl/wNqDQB • • RECIPE: SPAGHETTI CARBONARA • 1 package 400-500 gm spaghetti (1 lb) • Salt to taste • 1/2 cup diced pancetta or guanciale (120 g) • Olive oil, optional • ¾ cup grated Pecorino Romano cheese (175 ml) • 4 whole eggs or 2 whole eggs + 4 yolks for a creamier sauce • Freshly cracked black pepper, to taste • Cook spaghetti in large pot of boiling salted water until al dente, about 7-8 minutes. Drain pasta directly into sauce, reserving a some of cooking liquid to create a creamier sauce and adjust consistency. • Meanwhile, in a large medium skillet, cook pancetta over medium heat until it renders the fat and becomes lightly browned and just crisp. Discard the bacon fat and add a bit of olive oil , if desired. Remove from heat. • In a separate small bowl whisk together the eggs and grated cheese until thoroughly blended. Drain pasta over cooked bacon in skillet and toss. Immediately add the egg and cheese mixture, tossing thoroughly to coat, ensuring pan is off the heat. Add some of the reserved cooking water to create the creaminess in sauce and adjust the consistency. Season with plenty of freshly cracked pepper. • Serve immediately and sprinkle with more cheese if desired. • Serves 4-6 • Connect with Chef Christine on social media: • Instagram: / ccfearless • Twitter: / ccfearless • Facebook: / chefchristin. . • Christine's Website: http://christinecushing.com/ • Linkedin: / christine-cushing • #carbonara #spaghetticarbonara

#############################

New on site