International
Spaghettoni alla carbonara by Denny Imbroisi, chef at Ida restaurant
Preparation : 40 mn - Cooking : 12 mn
Ingredients
Serves 4
- 300 g spaghettoni
- 12 fresh egg yolks
- 200 g breadcrumbs
- Butter
- 20 slices guanciale
- 200 g grated grana padano cheese
- Salt
- Pepper
Spaghettoni
Cook for 12 min in 2 L boiling salted water.
Eggs
Keep 4 whole yolks aside and beat the other 8 with a whisk.
Breadcrumbs
Cook with a knob of butter and season with salt and pepper.
Finishing and serving
Drain the pasta and pour into a frying pan, adding the egg yolks. Stir until the pasta is smooth, then season generously with pepper. Arrange in a soup plate, leaving a space in the center of each portion of pasta for the egg yolk. Finish with guanciale, crunchy breadcrumbs and grated grana padano.
Photo credit: Pascal Ménard.
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