Spaghetti Carbonara

Spaghetti Carbonara Taste of Rome-Bruno Albouze-THE REAL DEAL

Spaghetti Carbonara Recipe
Serves 4.

The success of this very simple dish relies on quality of the ingredients used.

2 qts (2L) water + 0.7 ounce (20g) salt
10 ounces (300g) durum wheat spaghetti, best quality
8 ounces (250g) pancetta (cured pork belly) or guanciale*, cut into cubes
1/2 Tbsp (7.5ml) olive oil.

*Guanciale is an Italian cured meat product prepared from pork jowl or cheeks.
Bacon is often used as a substitute.

Carbonara Sauce
1 whole egg + 3 egg yolks, large pasture-raised eggs
3 ounces (90g) Parmigiano-Reggiano (cow’s milk) or Pecorino (sheep’s milk), grated
≈1/4 cup (50ml) hot pasta water
Freshly ground black pepper. No salt is needed since the pancetta, cheese and pasta water are already salty.

Beat the egg, yolks and add grated cheese gradually, hot pasta water and ground black pepper.

Heat up water and salt. Meanwhile, in a hot pan cook pancetta until browned and crisp with a drizzle of olive oil. Remove some of extra fat using papper towels. Save half of the pancetta for garnishing. Cook pasta al-dente. Turn heat back on pan where pancetta is been sitting – drain pasta (save some of the hot water). Stir pasta with pancetta and add a splash of pasta water; turn heat off. To prevent eggs from scrambling, transfer pasta into a large bowl. Add the sauce and pasta, stir gently to coat all pasta. Plate out and garnish with the remaining pancetta, add Parmigiano shavings and more freshly ground pepper. Serve immediately – Enjoy!

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