Carbonara Pasta Recipe.
There are no words to describe this dish, any phrase would be superfluous, because you cannot describe poetry on the palate. No matter where you come from, carbonara is one of the excellent pasta dishes of Italian cuisine.
Very few ingredients and always only these: pasta (spaghetti or rigatoni)
Guanciale, egg yolks, pecorino romano PDO, water, salt, and pepper. Nothing more, otherwise it’s not carbonara.
You will also find a description of how to pasteurize eggs
- Cost: Very affordable
- Preparation time: 5 Minutes
- Portions: 2
- Cooking methods: Stove
- Seasonality: All seasons
- Energy 477.16 (Kcal)
- Carbohydrates 27.93 (g) of which sugars 0.51 (g)
- Proteins 14.31 (g)
- Fat 33.82 (g) of which saturated 13.57 (g)of which unsaturated 16.86 (g)
- Fibers 1.75 (g)
- Sodium 1,425.13 (mg)
Indicative values for a portion of 300 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Carbonara Pasta Recipe
Let’s go shopping
- 6.35 oz pasta (spaghetti, bucatini, rigatoni)
- 2 egg yolks
- 2.12 oz guanciale (a single thick slice)
- 1.06 oz pecorino romano
- 1 tbsp water (pasta cooking water)
- to taste salt
- to taste pepper
Carbonara Pasta Recipe
Tools
What we need to prepare
- 1 Knife
- 1 Cutting Board
- 1 Pan
- 1 Pot for the pasta
- 1 Hand Whisk
- 1 Bowl
Steps
Let’s go to the kitchen
Put a large pot on the stove with water and salt to boil the spaghetti. Meanwhile, carefully clean the guanciale: remove all the rind and some of the pepper.
Cut it into slices about 0.4 inches thick and then into 0.4-inch cubes, and put it in a pan, heat it over low heat without making it harden, and especially it must not fry, releasing all the “fat” that will be used to sauté the spaghetti in the pan.
It will take about 2 minutes.
Meanwhile, the water will have come to a boil, cook the spaghetti, or other type of pasta.
Mix the yolks with 3/4 of the pecorino and pepper. Add 1 tablespoon of pasta cooking water to avoid the omelet effect, and mix vigorously with a whisk. The cream should be soft, substantial, and velvety.
Drain the spaghetti very al dente directly into the hot guanciale pan set on the stove, add a little pasta cooking water, and toss everything together.
Finally, turn off the heat and move the pan away from the stove and pour the yolk cream over the spaghetti strictly off the heat.
Blend for a few seconds, toss with pecorino, with 1 – 2 tablespoons of boiling pasta cooking water to promote creaminess, and pepper to your taste.
Here is the Carbonara Pasta Recipe.
Serve it hot in a dish or directly in the pan.
PASTEURIZATION is used to eliminate bacteria present in raw eggs: salmonella.
It is an essential process for those who want to prepare any kind of recipe with raw eggs
This process, egg pasteurization, does not alter its characteristics but simply allows them to be used safely
Heat the eggs in a double boiler to a temperature of 149°F for about 5 minutes. Then the eggs should be immediately cooled by placing them in the fridge until ready to use.
In the case of carbonara, it is necessary to pasteurize only the yolks.
To do this, just add two to three tablespoons of warm water (the same water in which you will boil the pasta is fine) to the yolks and pasteurize in a bain-marie at 140°F,
whipping them slightly with a whisk for a couple of minutes. At this point, the yolks are ready to use.
Advice
Carbonara Pasta Recipe.
It is recommended to consume the spaghetti carbonara immediately.
Storage methods are discouraged.
Storage methods are discouraged.
