Preparing Carbonara with Eggs
Preparing Carbonara with Eggs
This traditional "bacon and egg" spaghetti dish, known as bacon carbonara, is incredibly rich and wonderful to present to guests.
This dish, which has been pasta-fied, fancified, fetishized, and transformed into an Italian institution, is actually much more recent than the Mayflower. It is essentially a deli egg-bacon-and-cheese on a roll. Carbonara is Exhibit A in the culinary squabble between Italy and the United States since it may have been developed in America. Recall that creaminess is the main objective.
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Ingredients
3 Tbsp. salt, + kosher salt
4 oz. pancetta (Italian bacon), guanciale (salt-cured pork jowl), or bacon
4 oz. Parmesan
4 large egg yolks
2 large eggs
Freshly ground black pepper
2 Tbsp. extra-virgin olive oil
1 lb. spaghetti, bucatini, or rigatoni
Preparation
Step 1
Warm up 6 qt. a sizable pot of water on high. Add 3 Tbsp when the water starts to steam. Add salt and a lid to the saucepan (this will bring water to a boil faster).
Step 2
Prepare a little bit as you wait for the water. Take 4 ounces out. Remove guanciale from packing and slice into approximately 1x14" strips. Grate 2 oz. of cheese finely, reserving 1/4 oz. for later.
Step 3
The remaining grated cheese is added after whisking the remaining 4 egg yolks and 2 whole eggs in a medium bowl until no streaks are visible. Add some pepper, then leave it aside.
Step 4
Warm up 2 Tbsp while assisting the pot. Over medium heat, add oil to a big Dutch oven or other heavy pot. Add the guanciale and cook, turning periodically, for 7 to 10 minutes, or until the edges are crisp.
Step 5
Take the saucepan off the heat. Guanciale should be fished out with a wooden spoon and placed in a small basin. Add back around 3 Tbsp of fat after pouring it into a heatproof measuring cup. to pot. Throw away any fat that is left.
Step 6
Make 1 lb. Pasta is boiled for 2 minutes less than the recommended time on the package, with periodic stirring. Scoop out 134 cups of pasta cooking liquid with the same heatproof measuring cup just before the pasta is finished cooking.
Step 7
Dutch oven should be filled with 1 cup of the reserved pasta cooking liquid and heated to a rolling boil. Transfer pasta to a Dutch oven after draining it in a colander.
Step 8
Pasta should be cooked with vigorous stirring until al dente and water has been reduced by roughly half, which takes about 2 minutes. Take the saucepan off the heat.
Step 9
When the cheese has melted and the egg has thickened to produce a glossy sauce, whisk 14 cup of the reserved pasta boiling liquid into the egg mixture. Next, stream the mixture into the Dutch oven very gently while constantly swirling. Adding salt is optional. You probably won't use all of the leftover 12 cup pasta cooking liquid, so thin the sauce by adding a tablespoon at a time until it has the consistency of heavy cream.
Step 10
Pasta is divided into bowls after adding guanciale. Add pepper and the saved cheese on top.
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