Authentic Gentile Spaghetti Carbonara
LEVEL: Easy // PREPARATION TIME: 20 minutes
Ingredients [Serves 4]
11.5 oz. Spaghetti di Gragnano Gentile
4.5 oz. guanciale
4 fresh egg yolks
Salt to taste.
Freshly ground black pepper to taste
.5 oz. Olive oil
. 3 oz. Parmesan and Pecorino.
While cooking the spaghetti in boiling water with sea salt, brown the guanciale in a nonstick skillet with oil, cutting the fat strips beforehand. Meanwhile, in a bowl mix the egg yolks with Parmesan and pecorino, salt and pepper, and beat everything vigorously. Drain the pasta and place in the pan with the guanciale. Mix well, add more grated cheese and freshly ground black pepper to taste. Serve immediately.
In 1998, I had to prepare a dessert for an official act in the Spanish Senate with the Prince of Asturias, today King Felipe of Spain. When I offered to prepare my “Tiramisu Fabio”, the Office of Protocol of the Royal House said it would be more appropriate to make a Spanish dessert. I changed the name of the dish, which I called “Spanish cream cheese”. When the Prince tasted it, he replied: “What a great tiramisu”. He realized my trick and congratulated me! ■