Carbonara
Serves 1
Directions
- 1Start with the base: how much salt to pour in the water. Usually 10g of salt per liter of water, but for carbonara, 5g is enough due to salty ingredients.
- 2Use quality pasta, either long or short.
- 3Prepare the guanciale: remove the bark (save it for broth or stew), then cut it into cubes or strips of the same size for uniform cooking.
- 4Put the guanciale in a cold frying pan and stir constantly for uniform cooking until crispy and all the fat is rendered.
- 5Filter the rendered guanciale fat.
- 6Prepare the eggs for the cream: you can use only yolks or yolks plus a whole egg.
- 7Create the carbonara cream by mixing the eggs with Pecorino cheese and black pepper to obtain a solid paste.
- 8Emulsify the cream using part of the guanciale fat and pasta cooking water.
- 9Remove the pasta from cooking 5 minutes before it is fully cooked and finish cooking it in the guanciale fat with the help of pasta cooking water.
- 10Off the heat, add the carbocrema and part of the guanciale to the pasta.
- 11Perform a second mantecatura to create a creamy sauce that is neither too liquid nor too solid, and to cook the egg.
- 12Plate the carbonara with more cream, guanciale, and black pepper.
Ingredients
- 5 g salt
- 1 L water
- pasta
- 30 g guanciale
- 2 egg yolks
- 1 whole egg
- 20 g cured cheese
- black pepper
Equipment
frying pan
Tips
- Use 5g of salt per liter of water for cooking pasta due to other salty ingredients.
- Use quality pasta.
- Cook guanciale from cold in a pan, stirring constantly until crispy and all fat is rendered.
- Filter the guanciale fat.
- Use eggs to create the cream, either just yolks or yolks plus a whole egg for a lighter texture.
- The carbonara cream is made by mixing eggs with Pecorino cheese and black pepper.
- Emulsify the cream with guanciale fat and pasta cooking water.
- Remove pasta 5 minutes before it's fully cooked and finish cooking it in the guanciale fat with pasta water to create an incredible cream (mantecatura).
- Add the carbocrema and part of the guanciale off the heat to create a creamy texture and cook the egg without scrambling it.
- Understand the fundamental points of the recipe to adapt it to your liking.
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