Serves 2
Directions
- 1Remove the skin from the sobrasada.
- 2Cut the sobrasada into slices.
- 3Place the sobrasada in a pan to brown, like guanciale.
- 4Grate the pecorino finely and place in a bowl.
- 5Add super fresh eggs, separating the whites (to save for other recipes) and using the yolks.
- 6Whisk and add pepper.
- 7Reserve some of the browned sobrasada for the end and place the rest in a mixer with the carbonara cream.
- 8Mix everything.
- 9Add salt to the water.
- 10Add the spaghetti.
- 11Drain well al dente in the pan with the fat from the sobrasada, and add a little water, then mix.
- 12Remove from the heat to lower the temperature.
- 13Add the carbonara cream so that the egg does not curdle and it will be super creamy.
- 14Plate, serve with more sobrasada carbonara cream and the sobrasada pieces that were saved earlier.
Ingredients
- 200 g spaghetti
- 2 egg yolks
- 70 g pecorino romano
- 3 rodajas sobrasada
- al gusto black pepper
- water
- salt
Equipment
knifecutting boardpangraterbowlforkmixerpotladle
Tips
- Remove the spaghetti pan from the heat to lower the temperature and prevent the egg from curdling.
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