Spaghetti Alla Carbonara
Bienvenue à nouveau mon Franchizz! One thing we are not going to do is to add cream into our Carbonara as well as lardons, which is the way I grew up eating back home in France to be honest. But I now know better so I will not do as such.Now I have to admit, my Italian butcher didn't have any Guanciale (from the pork jaw) ready so I had to settle for the next best thing, pancetta (from the pork belly). My favourite is 100% with an Al Peppe Guanciale, not even a question but it is what it is, so now you know! Be better, lol. I can see you've already stopped reading and already gathering the ingredients..Well I don't blame you, let's get cooking, shall we?!Bon appétit!
Équipement
- 1 grande marmite
- 1 large bowl
- 1 Pair long tweezer
- 1 large frying pan
Ingrédients
- 175 g Guanciale (or Pancetta) (6 oz)
- 2 pièces Gros oeufs
- 2 pièces Large yolks
- 125 g Pecorino Romano (or Parmigiano Reggiano) + some as garnish (4 oz, Microplaned)
- 1/2 cuillère à café Fresh black pepper + some as garnish
- 450 g Slow dried spaghetti (15 oz)
- 2 à soupe Sel casher
- 250 to 500 ml Pasta water (1 to 2 cups)
Instructions
Pasta Alla Carbonara
- Cut the Guanciale into 0.5cm / 1/5" thick slices then into dices. If using Pancetta remove the skin and keep it for later then sliced like above and into batons.
- Place guanciale in a cold non stick pan over medium high heat. Cook until golden and crispy. No oil needed – as the guanciale heats up, the fat will melt so it fries in its own fat.
- Once fried, remove the Guanciale and place on top of absorbing paper. (KEEP THE FAT IN THE PAN TO THE SIDE).
- Place eggs and yolks in a large bowl. Whisk to combine.
- Whisk in the Pecorino and fresh ground black pepper.
- Bring 4 litres (4 quarts) of water to the boil and season it well with salt. Add pasta and cook as per packet recommendation.
- When pasta is about 3/4 cooked, scoop out 2 cups worth of pasta cooking water, finish cooking to al dente then drain the pasta.
- Put the hot pasta into the pan and toss to coat in Guanciale fat.
- Transfer the pasta and any residual fat in the pan into the bowl with the egg. Add 1/2 cup (125 ml) pasta cooking water.
- Stir vigorously using long tweezers for 1 minute until the sauce transforms from watery to creamy and clings to the pasta strands!
- Transfer into warm bowls. Serve immediately, garnished with a little extra Pecorino, and some freshly cracked black pepper.
- That's about it time to eat, Buon Appétit!