COOKING CLASS 7 - CARBONARA
Sevings for: 4/5 people
Carbonara, one of the most famous Pasta Recipes of Roman Cuisine, made only with 5 simple ingredients: pasta seasoned with browned guanciale, black pepper, pecorino Romano andbeaten eggs. There are a few tricks to make a perfect carbonara, let’s see.
350 g pasta or 3 ½ cups pasta
200 g guanciale = BETWEEN ⅞ of a cup (195 g) and 1 cup (225 g)
4 yolks (1 yolk each person)
100 g grated pecorino Romano = 1 cup
Ground black pepper
HOW TO PREPARE PASTA CARBONARA
Cut the guanciale into small slices then simmer in a frying pan over medium heat. No need for oil: guanciale is already fat.
Whisk the Pecorino Romano (which is a very salty and tasty Italian cheese so there’s no need to add salt) with the yolks and a little bit of ground black pepper until you get a creamy sauce. Set aside.
Cook the pasta al dente in boiling salted water, Drain when ready then put the pasta in the frying pan, over high heat, to season it properly with the fat of the guanciale, turn off the heat wait for one minute (until the pasta cool down a little), then add the eggs and pecorino cream and stir (Add a tablespoon of water from the pasta if needed).
The pan is not too hot and the yolks will cook but not scrambled so you have a creamy sauce.