Found in most Italian American restaurants but generally not prepared traditionally. This recipe simplifies a somewhat delicate process with an amazing creamy sauce!
Serves 4
INGREDIENTS
175g/6 oz guanciale or pancetta or thick cut bacon
4 large egg yolks or 5-6 yolks if your eggs are smaller or if like your sauce consistency extra creamy
113.4g/2 oz parmigiano reggiano, finely grated, reserve a 7.09g/1/4 oz for garnish
113.4g/2 oz pecorino romano, finely grated, reserve a 7.09g/1/4 oz for garnish
1/4 tsp coarsely ground black pepper
400g/14 oz spaghetti
1 tbsp kosher salt (for cooking pasta)
1 /2 cup (118.29 ml) pasta cooking water
GARNISH
7.09g/1/2 oz mixture of parmigiano reggiano and pecorino romano
Coarsely cracked black pepper
RECIPE NOTES
1. Guanciale is the cured pork traditionally used in carbonara. It can be found in Italian/speciality delis or online for mail order. It has more fat and a much stronger flavor than pancetta and bacon. Guanciale is an acquired taste so if desired substitute with pancetta, slab bacon or thick pre-sliced bacon "so you can cut thicker batons"
2. I'm using a combination of parmesan reggiano and pecorino romano. If pecorino romano is unavailable then use all parmesan. Please do not use pre-grated cheese as it will not melt properly. Grating the cheese yourself preferably done with a micro plane will yield the best results and 226.08g/4 oz of grated cheese is essentially 1 cup packed down tight.
INSTRUCTIONS
1. Cut the guanciale into thick batons. Grate the parmesan reggiano and pecorino romano, mix them together and reserve 14.17g/1/2 oz of the mixture for garnish.
2. Cook the guanciale in a saute pan over medium high heat. No oil is necessary the fat will melt and render as the guanciale heats up to temperature. Stir and cook until it's golden brown. Remove guanciale from the pan and set aside. Reserve 2 tablespoons of the guanciale fat for the sauce.
3. Bring 4 liters (4 quarts) of water to a boil and add the tablespoon of salt. Cook the pasta according to the box directions until it is al dente or soft but still a little firm in the center. Scoop out 1 cup (236.59 ml) of the pasta water when the pasta is almost done
4. While the pasta is finishing we'll mix together the sauce. Add the egg yolks, parmesan reggiano and pecorino romano mix, black pepper, guanciale fat and 1/2 cup (118.29 ml) of the pasta water to a bowl and mix together vigorously with a wisk for a minute. It's important that your pasta water is still relatively hot about 71.11 - 73.89 celsius or 160-165 fahrenheit but not boiling when added to the egg mixture so it cooks the eggs properly forming a sauce and not scrambled eggs. Reheat your water if it's cooled down to much before adding it to the egg mixture.
5. Add the pasta to the bowl of sauce by either straining first or pulling directly from the pot with a tongs. Add the cooked guanciale and stir to coat the pasta for a couple minutes. If the sauce is to thick or if you'd like a bit more sauce add more of the pasta water a little at a time and keep stirring until you reach your desired consistency. Garnish with the parmesan reggiano and pecorino romano mix and more cracked black pepper. Enjoy!
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27 сен 2024
