Here is the recipe for pasta carbonara "crazy" by Cyril Lignac (All in the kitchen, M6):
Preparation time: 15 minutes
Cooking time: 15 minutes
Ingredients for 4 persons
- 400g of fresh spaghetti
- 120g of guanciale
- 120g of pecorino
- 80g of parmesan
- 2 whole eggs
- 4 egg yolks
- 10g black pepper berries
Cut the guanciale into bacon. Keep the rind and cut it into pieces, it will add even more flavor to the sauce. Reserve aside. Start cooking in a cold sauté pan, cook over medium heat for 7 minutes. At the end of cooking, remove the bacon with tongs and place them on a plate with absorbent paper.
Prepare a pot of salted water to boil.
Grate the cheeses on a microplane. Immerse the pasta in cooking for 4 minutes.
Break the whole eggs into a bowl and add the yolks, beat them; then add the cheese. Add a teaspoon. of crushed pepper.
In the guanciale fat sauté pan, pour a ladle of the pasta cooking water, bring to the boil and add the cooked pasta using tongs. Roll pasta back and forth for 4 to 5 minutes.
Add the egg / cheese mixture off the heat, mix for 1 minute, then on a very low heat, continue to mix. Add the crispy guanciale (keep some for dressing). Continue rolling the pasta 2 to 3 minutes to make it creamy and add grated pecorino.
Serve on plates using your pasta tongs and a large ladle, then add the crispy guanciale and grated pecorino.
Also to discover: Cyril Lignac reveals his recipe for sandwich-roll shrimp, curry mayo, and makes our taste buds travel