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diff --git a/src/carbonara.md b/src/carbonara.md new file mode 100644 index 0000000..25efbd7 --- /dev/null +++ b/src/carbonara.md @@ -0,0 +1,35 @@ +# Carbonara + + + +Carbonara is a simple dish. The quality of your ingredients make or break it. +I recommend using the best ingredients you can source. +Suggestions: bronze extruded pasta, 24 months aged Parmigiano-Reggiano, 12+ months aged Pecorino Romano, guanciale from the butcher, and organic eggs. + +This recipe assumes large eggs (63 g | 2 1/4 oz). + +## Ingredients + +- Spaghetti or linguine: 125 g | 4 1/3 oz pp. +- Egg: 1 +- Egg yolk: 1 pp. +- Parmigiano-Reggiano (grated): 30 g | 1 oz pp. +- Pecorino Romano (grated): 30 g | 1 oz pp. +- Guanciale (cleaned and cubed): 75 g | 2 oz pp. + +## Directions + +1. Combine the cheese, egg and egg yolks in a bowl, together with a generous amount of freshly ground black pepper and optionally a dash of whole milk. +2. Fill a pot with just enough water to be able to cook the spaghetti without it sticking together or burning. Use less salt than you would normally. The aim is starchy water. +3. Depending on the cooking time of your pasta, you can add it now (8+ minutes and you should be fine). Cook the pasta 1 minute less than advised. +4. Fry the guanciale in a dry pan on low to medium heat until the sides are crisp but the insides are chewy. Leave the resulting fat in the pan and set the guanciale aside. +5. When your pasta is almost done, add some tablespoons of the starchy pasta water to your egg/cheese mixture. Mix well, and add more water as needed. +An option here is to make a bain-marie over your boiling pasta pot to melt the cheese -- this will result in an extremely creamy and well integrated emulsion. +6. When your pasta is done (-1 minute), remove it to the pan with the fat. Keep it on low heat and mix the fat and spaghetti. +7. Now add the egg/cheese mixture and keep moving and stirring to fully incorporate the sauce. Add pasta water as needed. +The carbonara is done when the sauce looks a bit runnier than you would like, as it will start to thicken immediately after leaving the pan. +Add the guanciale back in and give it a quick toss to mix. Plate and optionally garnish with grated cheese and freshly ground black pepper. Voila. + +## Contribution + +Peter Piontek |