Ingredients 2 Number of Servings
3 egg yolks
1/3 box Barilla Spaghetti
2.8 oz chorizo
Black pepper, salt and thyme to taste
Cook spaghetti in a large pot of salted water.
- Meanwhile, cut chorizo into cubes and put in a large pan. Gently brown with oil.
In the meantime beat egg yolks with the Pecorino cheese and two spoons of boiling pasta water.
Add freshly ground black pepper.
When the pasta is cooked to al dente, drain it and put it in the pan with the chorizo.
Away from the heat, add the beaten egg yolks, with a tablespoon of cooking water for a creamy result.
Pour the mixture into a 2 inch hotel pan and cool down for about 1 hour.
Chef’s tip: The perfect Carbonara is creamy, without lumps of eggs too coagulated or with yolks too liquid. To better control the right coagulation and the temperatures, pour the yolk mixture in
while bringing the pan out of the fire.