Spaghetti Carbonara
ID: 5232ea54...
A classic Italian Spaghetti Carbonara prepared the traditional way without cream. Crispy rendered guanciale is combined with al dente pasta and an emulsified, silky carbo crema made from egg yolks, freshly cracked pepper, Pecorino Romano, and Parmigiano-Reggiano.
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🍳 Cooking Flow
Trim and render guanciale in a dry pan until crispy, then set aside. → Whisk egg yolks, grated Pecorino, Parmigiano, black pepper, warm pasta water, and rendered fat to make the carbo crema. → Toss cooked spaghetti with guanciale fat, a splash of pasta water, and some crispy guanciale. → Transfer hot pasta into the egg mixture bowl off the heat and toss vigorously to emulsify. → Plate pasta, top with reserved crispy guanciale and extra Pecorino Romano.
Cooking Steps
Brief Cooking Order
Trim and render guanciale in a dry pan until crispy, then set aside. → Whisk egg yolks, grated Pecorino, Parmigiano, black pepper, warm pasta water, and rendered fat to make the carbo crema. → Toss cooked spaghetti with guanciale fat, a splash of pasta water, and some crispy guanciale. → Transfer hot pasta into the egg mixture bowl off the heat and toss vigorously to emulsify. → Plate pasta, top with reserved crispy guanciale and extra Pecorino Romano.
Introduction
A classic Italian Spaghetti Carbonara prepared the traditional way without cream. Crispy rendered guanciale is combined with al dente pasta and an emulsified, silky carbo crema made from egg yolks, freshly cracked pepper, Pecorino Romano, and Parmigiano-Reggiano.
Step 1
Trim off the tough outer skin/rind from the guanciale, then slice and chop the meat into small pieces.
Step 2
Place the guanciale into a cold frying pan with no added oil. Turn the heat to medium and render the fat until the guanciale becomes nicely browned and crispy.
Step 3
Separate 2 egg yolks from the whites into a metal mixing bowl.
Step 4
Finely grate a mountain of Pecorino Romano and 3-year-old Parmigiano-Reggiano cheeses.
Step 5
Add the grated cheese mixture and a generous amount of freshly cracked black pepper to the bowl with the egg yolks.
Ingredients List
Important Notes
Always trim off the outer rind of the guanciale as it is tough and chewy.
Start rendering guanciale in a cold pan without oil to allow the fat to render out slowly and crisply.
Use warm pasta water, not boiling hot water, to temper the egg mixture so you don't scramble the eggs.
Mix the hot pasta with the egg cream off the direct heat in a separate bowl to prevent creating an omelet texture and ensure a silky emulsified sauce.
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