Carbonara

Ingrediënten

1 lbs (450g) uncooked bucantini or spaghetti

4 oz (110g) uncooked guanciale, pancetta, or bacon, diced into 1/2 inch

2 cloves garlic, roughly chopped

5-6 large eggs

1 1/2 cups (310g) freshly grated Parmigiano - Reggiano or Grand Padano cheese

1/2 cup (118g) freshly grated Pecorino Romano cheese

Salt & Pepper

Instructies

Bring a large pot of water seasoned very generously with salt to a boil. (It should be VERY salty-nearly as salty as the ocean.) Cook the pasta until al dente, about 4 minute for fresh pasta or 12 minutes for dried pasta. Once the pasta is cooked, reserve 1 cup (250ml) pasta water and drain the pasta.

While the pasta is cooking, in a large cold skillet, add the guanciale. Set the heat to medium-low, and cook, stirring occasionally, until the fat renders out and the guanciale is browned and crispy. Remove the skillet from the heat, and stir in the garlic.

Add the pasta to the pan with the meat and garlic. (The pan should be warm but not extremely hot; you won't use more heat.) Toss to coat.

Add the egg yolks, Parmigiano-Reggiano, and Pecorino Romano. Using tongs, toss together vigorously while drizzling in the reserved pasta water about 1 tablespoon (15ml) at a time to help melt the cheese and bring the mixture into a beautiful, glossy, emulsified sauce. You will likely use about ½2 cup (125ml) pasta water total.

Plate and top with Parmigiano-Reggiano and freshly cracked black pepper. Enjoy immediately.

Notities

From Joshua Weissman: An Unapologetic Cookbook