PASTA
SPAGHETTI cARBONARA (CLASSIC AND INNOVATIVE)
Introduction and Story of Spaghetti Carbonara
Spaghetti Carbonara is a quintessential Roman dish, embodying the heart of Italian culinary simplicity and elegance. The origins of Carbonara are shrouded in mystery, with several theories contributing to its storied past. Some suggest it was a meal for Italian charcoal workers, while others believe it gained popularity among American soldiers during World War II, who brought the taste for bacon and eggs to Italy. Regardless of its origins, Carbonara has become a beloved classic worldwide, celebrated for its creamy texture, savory pancetta or guanciale, and the luxurious coating of pasta with a rich, egg-based sauce.
" CLASSIC "
Recipe and Ingredients for 4 Guests
- Spaghetti: 400 grams
- Guanciale (or Pancetta): 150 grams, diced
- Eggs: 3 large, plus 2 yolks
- Pecorino Romano Cheese: 100 grams, finely grated
- Black Pepper: Freshly ground, to taste
- Salt: For pasta water
preparation
Preparation Process
- Cook Spaghetti: Boil spaghetti in salted water until al dente. Reserve 1 cup of pasta water before draining.
- Cook Guanciale: In a pan, render guanciale until crisp. Remove from heat.
- Mix Eggs and Cheese: Whisk eggs, yolks, Pecorino Romano, and black pepper in a bowl.
- Combine: Add hot spaghetti to the guanciale pan. Pour egg mixture over, quickly tossing to coat the pasta without scrambling the eggs. Use reserved pasta water as needed to achieve a creamy sauce.
- Serve: Season with pepper and serve immediately.
" INNOVATIVE "
Ingredients for 4 Guests
- Guanciale: 150 grams, diced
- Eggs: 3 large, plus 2 yolks
- Pecorino Romano Cheese: 100 grams, finely grated
- Black Pepper: Freshly ground, to taste
- Salt: To taste
preparation
Preparation Process
- Sous Vide Guanciale: Vacuum-seal guanciale with a little black pepper. Cook sous vide at 75°C (167°F) for 1 hour. Chill in ice bath and reserve.
- Prepare Egg Mixture: Whisk eggs, yolks, and cheese. Season with salt and pepper. Sous vide at 64°C (147.2°F) for 1 hour. Chill and reserve.
- For Service: Reheat sauce and crispy guanciale separately. Toss with freshly cooked spaghetti, adjusting consistency with pasta water if necessary.
food cost
Food Cost for Classic Carbonara
- Total Recipe Cost: $10.00
- Cost Per Serving: $2.50
Food Cost for Innovative Carbonara
- Total Recipe Cost: $12.00 (due to additional preparation steps)
- Cost Per Serving: $3.00
Wine Pairing Suggestion
For both versions of Carbonara, try a Verdicchio or Falanghina. These Italian white wines, with their bright acidity and mineral notes, complement the creamy sauce and savory pork without overpowering the dish.
Allergen
- Gluten: Present in spaghetti.
- Eggs and Dairy: Present in the sauce.