Learn to make an iconic NYC restaurant's spaghetti alla carbonara
One of New York City's most beloved Italian restaurants is taking its delicious recipes to the Sunshine State.
Chef Anthony Vitolo, the man behind Emilio's Ballto, recently opened Vitolo in Fort Lauderdale. Emilio's Ballot is known for its celebrity clientele and signature Italian recipes.
Vitolo recently dropped by "GMA3" to share his iconic spaghetti all carbonara recipe.
Spaghetti alla Carbonara
Ingredients:
Flour
Water
Salt
Olive oil
Pecorino Romano cheese
Parmigiano Reggiano cheese
Guanciale
Egg yolk
Starch water
Black pepper
Directions:
Prepare 5-6 ounces of spaghetti
In a bowl, mix one egg yolk, 1/2 ounce of Pecorino Romano cheese, 1/2 ounce of Parmesan cheese, pinch of black pepper, and mix it all until it forms a paste.
Chop two ounces of guanciale, and add to a pan with 1/2 ounce of olive oil. Cook on medium heat until golden brown, for about a minute.
Remove half of golden guanciale from the pan and save for garnish.
With flame still on medium heat, add four ounces of starch water and then add cooked pasta to the pan, until reduced by half.
Turn off the flame once reduced and add egg mixture from bowl; stirring vigorously until smooth.
If the sauce is too thick, add more starch water; if too watery, add more cheese.
Place in the middle of a plate, serving pasta with a twirl.
Top with half saved guanciale and garnish with a pinch of black pepper.
