Steps to Prepare Antonino Cannavacciuolo Cannavacciuolo Gnocchi Alla Sorrentina

Spaghetti Alla Carbonara Tradizionali

Ha pubblicato diversi libri di ricette in cui spiega le sue creazioni che partono sempre dai ricordi di infanzia e dalla sua terra d'origine.

Recipe Summary Spaghetti Alla Carbonara Tradizionali

Unlike a lot of recipes out there for spaghetti carbonara, this is the true Italian recipe from an Italian! You can't get more authentic than this recipe! Top with extra Pecorino-Romano cheese, salt, and pepper. Note there's no cream, just eggs, and Pecorino Romano cheese is used, not Parmesan.

Ingredients | Antonino Cannavacciuolo Cannavacciuolo Gnocchi Alla Sorrentina

1 (14 ounce) package spaghetti

5 ounces guanciale (cured pork cheek), cut into small cubes

3 egg yolks

1 egg

¾ cup grated Pecorino-Romano cheese

salt and freshly ground black pepper to taste

Directions

Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until tender yet firm to the bite, about 12 minutes. Drain.

Heat a skillet over medium heat; cook and stir guanciale until crisp, 5 to 10 minutes.

Whisk egg yolks and egg together in a bowl; add Pecorino-Romano cheese, salt, and pepper and whisk well. Stir in guanciale. Add spaghetti and toss until evenly coated.

If the egg mixture becomes too thick, add a little of the cooking water from the pasta to dilute the sauce. But remember, the eggs should never be scrambled!

Info | Antonino Cannavacciuolo Cannavacciuolo Gnocchi Alla Sorrentina

prep: 5 mins cook: 22 mins total: 27 mins Servings: 4 Yield: 4 servings

TAG : Spaghetti Alla Carbonara Tradizionali

World Cuisine Recipes, European, Italian,

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Antonino Cannavacciuolo Cannavacciuolo Gnocchi Alla Sorrentina - L'esterna in costiera sorrentina porta a confrontarsi con lo street food nel paese di gennaro esposito.