🍝 Carbonara with Guanciale, Parmiggino Reggiano, added Mashroom
Love carbonara so much that I try many different ways, with limited ingredients. Pecorino isn't easy to buy in UK, nor guanciale. BUT, I found guanciale from the Durslade farmshop in Somerset, and got too excited!!
My pursuit of perfect carbonara continues... Any idea, recommendation, please add to comment!!
🍝 Carbonara with Guanciale, Parmiggino Reggiano, added Mashroom
Love carbonara so much that I try many different ways, with limited ingredients. Pecorino isn't easy to buy in UK, nor guanciale. BUT, I found guanciale from the Durslade farmshop in Somerset, and got too excited!!
My pursuit of perfect carbonara continues... Any idea, recommendation, please add to comment!!
Cooking Instructions
- 1
Cut guanciale into 1.5cm pieces, put on heated pan till it becomes crispy. Full of oil comes out, so no oil needed and you could take those oil out.
- 2
Sliced Mushrooms to be cooked on a different pan with olive oil. Then, add to the guanciale pan.
- 3
Out of five eggs, use three whole eggs and two egg yorks only. Grate parmigiano reggiano on the side, and mix it, while boiling pasta.
- 4
Take some crispy guanciale on the side to add on top later.
Put boiled pasta on the pan to mix with guanciale and mushroom. The heat must be stopped and use the pasta warmth to mix with the eggs now. If it is too hot, the eggs are overcooked, and ruined the texture.
Sprincle the crispy guanciale on top, and freshly glinded black pepper a lot!!!
- 5
The amount of eggs used depend on your taste. If you like richness more, you would add only egg yorks and more.
Guanciale isn't easy to find in UK, so it's totally good to use bacon. Then, consider amount of salt, a bit stronger.
Pecorino cheese is also ideal, but if not, I find it totally ok without, as long as you have proper parmigiano reggiano
- 6
Of course, you don't need to add mashrooms to make it simple and classic!!
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