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38 lines
2.1 KiB
Markdown
38 lines
2.1 KiB
Markdown
# Carbonara
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Carbonara is a simple dish. The quality of your ingredients make or break it.
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I recommend using the best ingredients you can source.
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Suggestions: bronze extruded pasta, 24 months aged Parmigiano-Reggiano, 12+ months aged Pecorino Romano, guanciale from the butcher, and organic eggs.
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This recipe assumes large eggs (63 g | 2 1/4 oz).
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## Ingredients
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- Spaghetti or linguine: 125 g | 4 1/3 oz pp.
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- Egg: 1
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- Egg yolk: 1 pp.
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- Parmigiano-Reggiano (grated): 30 g | 1 oz pp.
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- Pecorino Romano (grated): 30 g | 1 oz pp.
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- Guanciale (cleaned and cubed): 75 g | 2 oz pp.
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## Directions
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1. Combine the cheese, egg and egg yolks in a bowl, together with a generous amount of freshly ground black pepper and optionally a dash of whole milk.
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2. Fill a pot with just enough water to be able to cook the spaghetti without it sticking together or burning. Use less salt than you would normally. The aim is starchy water.
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3. Depending on the cooking time of your pasta, you can add it now (8+ minutes and you should be fine). Cook the pasta 1 minute less than advised.
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4. Fry the guanciale in a dry pan on low to medium heat until the sides are crisp but the insides are chewy. Leave the resulting fat in the pan and set the guanciale aside.
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5. When your pasta is almost done, add some tablespoons of the starchy pasta water to your egg/cheese mixture. Mix well, and add more water as needed.
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An option here is to make a bain-marie over your boiling pasta pot to melt the cheese -- this will result in an extremely creamy and well integrated emulsion.
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6. When your pasta is done (-1 minute), remove it to the pan with the fat. Keep it on low heat and mix the fat and spaghetti.
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7. Now add the egg/cheese mixture and keep moving and stirring to fully incorporate the sauce. Add pasta water as needed.
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The carbonara is done when the sauce looks a bit runnier than you would like, as it will start to thicken immediately after leaving the pan.
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Add the guanciale back in and give it a quick toss to mix. Plate and optionally garnish with grated cheese and freshly ground black pepper. Voila.
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## Contribution
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Peter Piontek
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;tags: italian pasta quick
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