DinnerStephen AlliPasta, Pork, Italian

Carbonara

DinnerStephen AlliPasta, Pork, Italian
Carbonara

Serving: 2-3

Ingredients 

coarse salt

½ lb linguine

3-4 garlic cloves (finely minced)

100 g diced guanciale (Sub: prosciutto or Thick Cut bacon)

1 egg

4 egg yolks

½ cup (30g) freshly grated Parmesan cheese (double if only using one type of cheese)

½ cup (30g) freshly grated Pecorino cheese

½ cup pasta water

Garnish:

1 Tbsp freshly grated Parmesan cheese

Olive oil

1 Tbsp chopped parsley

Equipment

1 Large pot

1 Large Skillet

Ladle 

Kitchen Meat Fork (Optional)

Tongs

Wooden Spatula

Directions

  1. Add guanciale to a cold skillet. Place on medium heat. Starting with a cold pan helps render out the fat and creates crispier guanciale. Sauté until some fat has rendered, then add minced garlic. Stir occasionally. 

  2. Add water and a liberal amount of salt to a large pot for linguine. Place on the stove and bring to a boil. Place linguine in the boiling water and cook until al dente - according to package directions. 

  3. In a medium mixing bowl, whisk together the egg and egg yolks. Combine with freshly grated cheeses 

  4. Scoop out ½  cup pasta water and temper the egg and cheese mixture by slowly whisking it in.

  5. Using tongs, scoop out pasta and add to prosciutto and garlic pan. Stir, scraping up the browning (fond) at the bottom of the pan. Never throw out your pasta water!

  6. Turn off stove heat and slowly add in egg mixture while constantly stirring. If it gets too thick, you can add a few tablespoons at a time of pasta water. The consistency should be thick enough that when you swipe the bottom of the pan with your wooden spatula the sauce only slowly starts to fill back in. Be sure you have turned off the stovetop and continue stirring, or eggs may begin to scramble. 

  7. Season with salt and pepper to taste. Plate and garnish with chopped parsley, a drizzle of olive oil, and grated Parmesan as desired.