Carbonara

Carbonara

(Pictures coming soon)

Carbonara is a pasta dish that consist of fresh pasta, guanciale, egg yolks, pecorino cheese, and black pepper. This dish is similar to cacio e pepe but with egg yolks and meat.

What to expect

  1. Exposure and training to making one of the technical Italian pasta sauce.
  2. Exposure to temperature and how this affects the quality and texture of the pasta sauce.

 

Cooking difficulty: 4/10

Technicality difficulty: 6/10

Crowd pleaser: 7/10

*Above numbers assume the person following the recipe below has some cooking experience. (1:easy ; 10:hard)

Yield: 

This recipe yields 1 serving following the Fresh Pasta one serving recipe.

 

Ingredients:

1 Whole Egg

2 Egg Yolks

Pecorino Cheese

Black Peppercorn

¾ Cup Small Diced Guanciale

Salt

Fresh Pasta

METHOD:

  1. In a small bowl, whisk together the egg, egg yolks, shaved pecorino, and fresh cracked black peppercorn. Do not add salt. Set aside.
  2. Heat pan on medium and add the guanciale. Let guanciale render its fat.
  3. Add garlic to cook in the fat.
  4. Boil your pasta to a par-cook (about 80% cooked).
  5. Turn off the heat on the pan. Transfer the fresh pasta into the pan with the guanciale and rendered fat. Set aside to cool down for a moment.
  6. Slowly drizzle some (~3 tablespoons) hot pasta water into the egg yolk mixture while constantly whisking.
  7. Slowly drizzle the egg yolk mixture into the pan while constantly mixing the pasta using tongs.
  8. Keep mixing until sauce is smooth and pasta is glossy.
  9. Add more pecorino, fresh cracked black peppercorn, or salt as preferred.

Footnotes:

  1. Do not add salt in the raw egg yolk mixture as salt with cure and sweat the egg mixture. Salt in the end to taste when all ingredients have been incorporated. The pecorino cheese, guanciale, and the pasta already contain salt in them. Be cautious in adding more salt.
  2. Season your boiling water as salty as the sea.
  3. We only want to par cook the pasta, because the pasta will continue cooking when we transfer onto the pan.
  4. We add a little bit of hot pasta water to the egg yolk mixture to temper. This avoids shocking the raw egg when incorporated with the hot pasta and turning into scrambled eggs.
  5. You must cool off the pan and pasta for a moment to avoid over cooking or scrambling the egg when you start to incorporate the egg with the hot pasta.
Written: 2020