SPAGHETTI CARBONARA

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Spaghetti Carbonara is a traditional Italian dish that first originated in Rome. An incredibly hearty dish made with a combination of eggs, cheese and cured meat. The trick to this technique is to create sauce with your eggs and water your pasta was cooked in. A great example of how a few humble ingredients when used in unison can create something absolutely delicious and comforting. Making fresh pasta can be time consuming, so alternatively you can buy it fresh or dried from the store as there are many good options out there.

½ cup diced pancetta or guincale (bacon works too)

½ cup grated pecorino romano or parmesan

2 egg yolks

1 tsp coarse ground black pepper

1 clove garlic chopped fine

½ lemon

Start a pot of water boiling (it’s always better to have a big pot aka more than you think). MAKE SURE YOU SALT THE WATER THIS STEP IS CRUCIAL. Don’t go crazy because the cured meat in the dish adds a good amount of salt, 1 tbsp per 2L should be good. Get the water boiling before you start anything else, this just helps with the timing. Its best to use a pan to cook the other ingredients that can fit all of your pasta easily so you can toss it once the eggs are in. Start your pan on low heat and add the chopped meat (we use pancetta), let it cook slowly so the fat is rendered out and it begins to become crispy. Once crispy add your black pepper and let it toast up in the fat. Once you smell the pepper add your garlic and cook it out (this doesn’t take long). To stop the cooking process use a ladle to add some water to your pan to deglaze it.

Now it’s time to cook your pasta. Fresh pasta generally takes between 3-5 minutes in boiling water, but dried can take up to 16 (check the box it can vary). While the pasta cooks, separate your eggs and grate your cheese. You can keep your pan on low heat and add the cheese to begin creating your sauce. Once the pasta is cooked it’s best to take it out with tongs or a sifter (you will need the pasta water later so don’t pour it down the drain). Move the cooked pasta to your other pan and add another splash of the pasta water. Now it’s crunch time, Once the eggs are tossed into the hot pan there is no stopping until the sauce is done. If you don’t keep moving the eggs in the pan they will simply scramble and the sauce will not come together. Move off the heat stir constantly with a spatula or tongs until the eggs begin to cook with the water. You can adjust the thickness by adding more water to the pan as you stir. Once the sauce begins to thicken you are almost there. The tell tale sign of a good carbonara is when the sauce is thick enough that it doesn’t slide off the noodles, rather sticks to them. One quick squeeze of lemon juice and your done. Quickly mix and transfer to your vessel of choice, best enjoyed immediately. What a process, but the result is worth it! Enjoy with our wine pairing preferably.