Carbonara

January 14, 2010

Carbonara - kvalifood.com

Carbonara is a Roman pasta sauce made from egg yolks, Pecorino Romano, guanciale, and black pepper. The eggs are never cooked directly – the residual heat of the pasta gently sets them into a smooth, creamy coating. Temperature control is everything.

Serves 4 (sauce only)

Ingredients

200 g guanciale, cut into strips or small batons
3 large egg yolks
1 large whole egg
80 g Pecorino Romano, finely grated
black pepper, freshly ground, generous amount

Directions

Cut the guanciale into strips about 5 mm thick. Place in a cold, dry skillet and cook over medium-low heat until the fat renders and the pieces are golden and lightly crisp, about 4-5 minutes. Remove the guanciale to a plate, leaving the rendered fat in the pan.
In a bowl, whisk together the egg yolks and whole egg. Add the grated Pecorino and a generous amount of black pepper. Mix until thick and creamy.
Cook the pasta (spaghetti, rigatoni, or tonnarelli) until just under al dente. Reserve about 120 ml starchy pasta water. Drain and add the pasta to the skillet with the rendered fat. Toss over medium heat for 30 seconds.
Remove the skillet from heat entirely. Wait 15-20 seconds for the pan to cool slightly.
Pour the egg-cheese mixture over the hot pasta and stir rapidly and continuously. The residual heat gently cooks the eggs into a smooth, creamy sauce.
Add a splash of reserved pasta water (2-3 tbsp at a time) if the sauce is too thick. It should be glossy and coat the pasta without pooling.
Return the guanciale pieces and toss. Serve immediately on warmed plates with extra Pecorino and black pepper.

Notes

3 yolks plus 1 whole egg balances richness from the yolks with body from the white.
If the pan is too hot, you get scrambled eggs. If too cold, raw egg coating. The window is narrow.
The guanciale fat is a core flavor carrier – do not discard it.
Pasta water contains starch that helps emulsify the sauce. Too much thins it; none may leave it clumpy.