Bucatini alla Carbonara
(Spaghetti with Eggs, Pork Cheeks and Pecorino Romano)
Carbonara is the Italian word for 'charcoal burner', so some people believe this dish was first made for charcoal workers in the Apennine mountains. The general view now, though, is that it was an urban dish invented in Rome. Note that cream is not used in an authentic Carbonara, so none is included below. Fettuccine or bucatini can be substituted for the more usual spaghetti.
In fact, in Rome, they would most likely use Bucatini. Bucatini is like spaghetti but has a hole in the middle, so the sauce may get inside and give your pasta that extra wonderful flavour!
Serves 4
In fact, in Rome, they would most likely use Bucatini. Bucatini is like spaghetti but has a hole in the middle, so the sauce may get inside and give your pasta that extra wonderful flavour!
Serves 4
Ingredients:
✓ 220g diced guanciale
✓ 5 eggs (basically 1 egg per person + 1 extra)
✓ 60g (~8 heaped tablespoons) freshly grated pecorino cheese (basically 2 tablespoon per person).
✓ 400g bucatini - 100g per person
✓ Black pepper - plenty
✓ 220g diced guanciale
✓ 5 eggs (basically 1 egg per person + 1 extra)
✓ 60g (~8 heaped tablespoons) freshly grated pecorino cheese (basically 2 tablespoon per person).
✓ 400g bucatini - 100g per person
✓ Black pepper - plenty
Instructions:
1. Whisk the eggs and cheese in a bowl. Add PLENTY of black pepper. Set aside.
2. Fry the guanciale in a large frying pan over medium low heat, stirring frequently until golden and crispy (about 4-6 minutes). This is the chance to learn how to flip the meat with the frying pan. Turn off heat.
3. Meanwhile, cook the bucatini in a large pot of boiling, salted water until al dente.* Usually it takes about 8 minutes to cook the bucatini.
4. Time it so that you finish cooking the guanciale about a minute or two before the pasta is ready. Turn off the heat.
5. Just before the pasta is ready, add 1 ladle of the pasta water to the guanciale.
6. Transfer the pasta to the pan.
7. Stir quickly to mix everything together. About 15-30 seconds.
8. Pour in the egg mixture. Mix everything for 30 seconds with a wooden spoon. Stir quickly. The heat from the pasta will be sufficient to cook the egg to a creamy coating. If the pan is still too hot, the eggs will turn into scramble eggs.
9. Add one ladle or two of pasta water if you like more sauce.
10. Sprinkle with more cheese, season with black pepper and serve immediately.
*Note:
1. Use enough water (and a bit) for the pasta to submerge, so the starch in the water is not diluted too much.
2. Start cooking the pasta when the fat of the guanciale starts turning into oil, assuming the pasta cooks in 8 minutes or less.
1. Whisk the eggs and cheese in a bowl. Add PLENTY of black pepper. Set aside.
2. Fry the guanciale in a large frying pan over medium low heat, stirring frequently until golden and crispy (about 4-6 minutes). This is the chance to learn how to flip the meat with the frying pan. Turn off heat.
3. Meanwhile, cook the bucatini in a large pot of boiling, salted water until al dente.* Usually it takes about 8 minutes to cook the bucatini.
4. Time it so that you finish cooking the guanciale about a minute or two before the pasta is ready. Turn off the heat.
5. Just before the pasta is ready, add 1 ladle of the pasta water to the guanciale.
6. Transfer the pasta to the pan.
7. Stir quickly to mix everything together. About 15-30 seconds.
8. Pour in the egg mixture. Mix everything for 30 seconds with a wooden spoon. Stir quickly. The heat from the pasta will be sufficient to cook the egg to a creamy coating. If the pan is still too hot, the eggs will turn into scramble eggs.
9. Add one ladle or two of pasta water if you like more sauce.
10. Sprinkle with more cheese, season with black pepper and serve immediately.
*Note:
1. Use enough water (and a bit) for the pasta to submerge, so the starch in the water is not diluted too much.
2. Start cooking the pasta when the fat of the guanciale starts turning into oil, assuming the pasta cooks in 8 minutes or less.
Filed in: pasta | first course
Last edited: 23.07.2022