This recipe uses traditional Italian Carbonara ingredients found at Theo's Deli.
Most recipes call for bacon or pancetta. But for an authentic Italian Carbonara, use Guanciale, an Italian cured meat product prepared from pork jowl or cheeks.
• 60 g Parmigiano-Reggiano cheese, cut into pieces (3 cm)
• 30 g Pecorino Romano cheese
• 30 g brown onion
• 150 g Guanciale, cut into cubes (5 mm)
• 20 g extra virgin olive oil
• 1200 g water
• ¾ tsp salt
• 350 g dried spaghetti
• 3 eggs
• pinch ground black pepper
Place Parmesan and Pecorino cheese into mixing bowl and grate 10 sec/speed 10. Transfer into a bowl and set aside. Clean and dry mixing bowl.
Place brown onion into mixing bowl and chop 3 sec/speed 5. Scrape down sides of mixing bowl with spatula.
Add Guanciale and extra virgin olive oil and sauté 5 min/120°C/speed 1. Transfer into a thermal serving bowl or other large bowl and cover to keep warm.
Place water and ½ tsp of the salt into mixing bowl and bring to the boil 10 min/100°C/speed 1.
Add spaghetti through hole in mixing bowl lid and cook time indicated on package/100°C/reverse/speed 1, without measuring cup until al dente. Drain spaghetti and transfer into thermal serving bowl with Guanciale. Mix well with spatula and keep warm. Quickly rinse mixing bowl in cold water and dry.
Before pasta has a chance to cool, place eggs, reserved grated cheese, remaining ¼ tsp salt and black pepper into mixing bowl and mix 15 sec/speed 4. Transfer egg mixture into thermal serving bowl with pasta. Combine thoroughly with spatula and serve immediately.
*This recipe is adapted from the Thermomix Cookidoo Recipe Platform
- Brought to you by
- Theo's Deli