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Naguati Na Harbour

Naguati Na Harbour

Name: Spaghetti Pasta Carbonara
Yield: 4
Cuisine: Italian
Ingredients: Guanciale (cured pork cheek): 150 g; Eggs: 6; Pecorino Cheese: 150 g; Black Pepper: to taste; Salt: to taste

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Ingredients

Adjust Servings:

	150 g Guanciale (cured pork cheek)
	6 Di webu
	150 g Pecorino Cheese
	to taste Black Pepper
	to taste Salt

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Cuisine:

Italiano

Spaghetti Pasta Carbonara with Eggs, Pepper and Pecorino Cheese

25
Serves 4
Easy

Ingredients

150 g Guanciale (cured pork cheek)
6 Di webu
150 g Pecorino Cheese
to taste Black Pepper
to taste Salt

Directions

Naguati na Harbour ta un di e tayónan mas representativo di china italiano, na un lugá emblemático di esta e resumí e filosofia den su totalidat: ku un par di, simpel, bunita ingediend bo por hasi un teblachi trabou di skol.

Di karbon ta un teblachi di sèn sasoná ku guanciale, kuminda, kuahami di karné i nan webu patio ku otro pinta, bo mester sociale ku e kayente di e sèn den e kasuela.

Awe proponemos di Romani original esta di sèn alle harbour, unda e guanciale ta e skol, ta hasi, e smak, diki, rograma bisa ku e jago di consument ta bin for di e chikitu prenda di arte di Noris.

E guanciale ta e parti di porko, ku ta inicia di e kara i yega na final di garganta ta bon salu i picante i contamento na 3 luna.

Steps

1 Done	Bring a large pot of salted water to a boil.
2 Done 15	Remove the rind from the guanciale and cut it first into slices and then into strips of about 1cm thick. Pour the pieces into a no-stick pan and cook for about 15 minutes on a medium flame turning occasionally. Take care not to burn it otherwise it will give off a too strong aroma.
3 Done	Cook spaghetti in boiling water for the time indicated on the package.
4 Done	Pour the egg yolks in a bowl and add also most of the pecorino cheese provided in the recipe. The remaining part will serve to garnish the Pasta. Add black pepper and mix everything with a hand whisk. Add a tablespoon of cooking water to dilute the mixture and mix.
5 Done	Drain the pasta al dente directly into the pan with the bacon and stir-fry it briefly to flavor it. Remove from heat and pour the mixture of eggs and pecorino into the pan, stirring quickly. If it is too dry you can add a little cooking water.
6 Done	Serve immediately the carbonara spaghetti flavoring with the pecorino left and the black pepper.