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Ok gonna make carbonara, here’s a quick tutorial b/c I’m already drinq. Classic Roman dish.
Haq #1- use at least 2x yolks to whole eggs for the sauce base. This makes a creamy sauce.
Save the whites, you can use in breakfast omelette or some other s*
Add in about 1 cup of grated chees; generous fresh milled pepper. Scramble it.
Now u cube up some frozen guanciale. I work w it frozen because it’s easier to cut that way. Cut off the hard skin portion. You can get guanciale from Amazon if you’re living in a barbarian area. Otherwise you can use pancetta but it’s not as good. Cook on low heat w some OO
U want low, u don’t want it to smoke. Just gradually render the fat out.
Now here’s a king level tip- get you an aluminum wok like pan to finish your pasta in. I will show u why later but it’s really useful for finishing all pastas. You can’t go wrong with something big and high walled.
Meanwhile boil your spaghetti; don’t use too much water. The starchier you can get the water the better. Salt the water
For the cheese btw I usually mix Grana Padano 50/50 with pecorino Romano. Export Romano cheese is crazy salty; it’s too much. Cut with Grana padano which is like cheap parmigiano
When the pasta is 1-2 min short of the done time on its package, toss it into the pan where you had the guanciale rendering. Add 1/4-1/2 mug of starchy pasta water and finish it
Now here’s the key- I hope you kept your pasta water boiling and you didn’t dump it out.
let the pasta absorb the 1/2 mug of water you tossed in and then SHUT OFF HEAT. Toss it well to cool it down. It is cool enough when it doesn’t burn your fingers if you touch it
let the pasta absorb the 1/2 mug of water you tossed in and then SHUT OFF HEAT. Toss it well to cool it down. It is cool enough when it doesn’t burn your fingers if you touch it
NOW- take your pasta pan and put it over the pot where you boiled the water making a double boiler. Now you can add your egg/cheese mixture and you won’t fuck it all up!
You are NOT ALLOW pasta w scrambled eggs, the goal is pasta with a creamy egg/cheese/pork fat emulsion
Keep a close eye, do not let eggs scramble but don’t leave them wet. This is the art of the dish but it’s 1000% easier using the double boiler method
U should end up w something that looks like this if you have even a minimum of attention span and skill. If it starts to scramble lift off the pot. It’s that simple
This should be your end result. I of course went light on the blaq pepper because my wife is a womon but typically it is topped with Romano and black pepper
White wines are nice with this as the acidity cleans the palate of the heavy creaminess of the sauce. If you really want to live like a Caesar buy some frascati
Any Qs feel free. I hope u try. Get u some cage free, free range eggs. They really make a big difference
