Substantial

Spaghetti alla Carbonara

19 November 2020

ingredients for  4

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500 g dry spaghetti (di Martino or de Cecco brands are recommended)

2 tablespoons olive oil

100 g guanciale

2 handfuls of finely grated Pecorino Romano cheese

4 Egg Yolks and 1 whole Egg at room temperature

Salt

Freshly ground Black Pepper

equipment

Chopping board 

Sharp kitchen knife 

Measuring spoons

Large size saucepan with a lid 6 - 8 litres

Medium to large size fry pan

Metal Tongs

A small jug for reserved pasta water

Colander

Large mixing bowl

Warm serving bowl

METHOD

Step 1 Heat the pasta water and Prepare the ingredients

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Fill a large pot with water, and bring the water to the boil

Chop the guanciale into 5cm dice

Finely grate the cheese

Separate 4 egg yolks and beat them with the whole egg in a large mixing bowl.

Add 1 handful of cheese to the egg mixture and season well with a pinch of salt and plenty of freshly ground black pepper.

Step 2 Cook the Guanciale

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Do this while the pasta is cooking if you can.

Heat the pan over moderate heat and add the olive oil and the guanciale.

Cook until the fat runs and the pork is just beginning to crispen. Remove from the heat and set aside.

Cook the Pasta

Add 2 tablespoons salt to the boiling water and when the water returns to the boil add the pasta - a third at a time.  Do not break the spaghetti - it will soften as soon as you put it in the boiling water - push it down gently with tongs to submerge it.  Toss it to separate the strands of pasta.  Continue like this until you have added all of the pasta. Toss the pasta well with tongs in the water, ensuring that all of the strands have separated.

Cook in accordance of packet instructions then check for doneness. When it is just cooked and still al dente - reserve 1 cup of the cooking water and set aside.

Drain the pasta.

Step 3 Assemble the dish

Add the cooked pasta to the warm pan with the guanciale - about 1/3 at a time - using your tongs, toss it well with the fat and the guanciale. Continue this way until all of the pasta is well coated with the fat and the pork.

Add the dressed pasta - about 1/3 at a time to the egg and cheese mixture in the bowl - Coating each strand of pasta with the sauce. Continue this way with all of the pasta. Add a little water to lubricate the pasta if you need to - this will give you a creamier consistency.

Taste and season with salt if necessary and freshly ground black pepper.

Step 4  To serve

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Transfer the dressed pasta to the warm serving bowl and serve at the table onto hot plates.

Serve with the extra cheese.

source

Recipe by Elizabeth Peddey.