Roman Style Carbonara Food

CLASSIC SPAGHETTI CARBONARA

Steps:

• In a very tall stock pot, boil 4 - 6 quarts of water with the salt added.
• Add the pasta to the salted boiling water and cook, stirring occasionally, removing pasta from hot water 1 minute before it becomes 'al dente' (because the pasta continues to cook a bit).
• In a large skillet, heat olive oil (do not burn it).
• Add pancetta or guanciale; sauté over medium heat; cook until pork has released the fat and edges are crispy and golden brown; about 3 minutes, making certain that the pork isn't cooked too crisp and you can visibly see the liquid fat from the pork sizzling in the pan.
• Reduce stove heat to warm and keep the skillet of pancetta/guanciale on the heat.
• While the pasta is cooking, break the full eggs and extra egg yolk into a small bowl.
• Add cheese and gently whisk until mixture is smooth.
• Drain pasta, reserving about ½ cup of the hot pasta water.
• Place the pasta in the warm skillet with the pancetta or guanciale and turn off the stove.
• Toss quickly to mix well for one minute.
• Remove the skillet from the heat (If you have a warm spot or a food warmer, place the skillet there to toss the pasta) and continue to stir the pasta in the skillet quickly for another minute.
• If necessary, add a little bit of the hot pasta water to the pasta and sautéed pork, about ⅛ cup at first to get it silky and creamy.
• Pour the egg and cheese mixture into the pan.
• Stir quickly again so the eggs don't thicken to the point of becoming 'scrambled eggs'. Remember that it is vital that you work fast during the stirring or the pasta will get cold and as a result the raw eggs will not cook and the 'sauce' will be runny. The heat of the pasta cooks the egg and a creamy sauce should form. (NOTE - If the mixture is too thick, add a tiny bit of the hot pasta water to reach your desired consistency, which should be creamy).
• Season very generously with freshly cracked black pepper.
• Transfer to individual heated bowls or plates and serve immediately.
• Sprinkle with more freshly-grated cheese.
• Serve immediately while hot!

ROMAN STYLE CARBONARA

Steps:

• Place a large pot of water on the stove to boil. While the water is boiling, cook the pancetta in a large pan over a high heat, stirring constantly until golden. Turn the heat down to a medium heat and add the garlic to the pan with the pancetta, stirring for a minute before turning the heat off.
• Add a good pinch of salt to the pot of boiling water and cook the pasta until al dente. Add the pasta straight to the pan and toss well. Add a ladle of the pasta water to the pan before adding the egg yolks one at a time, stirring through after each one. Add the parmesan cheese and a good helping of cracked black pepper, tossing through. If the pasta seems a little gluggy, add some more pasta water until glossy.
• Serve immediately with a good grating of parmesan.

THE BEST CARBONARA

Steps:

• Bring a large pot of salted water to a boil over high heat.
• Whisk together the eggs, yolks, Parmesan, Pecorino, pepper and butter if using in a large bowl until well combined.
• Add the pasta and cook as the label directs. Reserve 1 cup cooking water, then drain the pasta.
• Meanwhile, cook the pancetta in a large skillet over medium heat, stirring occasionally, until crisp, about 8 minutes. Add the spaghetti and half the reserved pasta cooking water to the skillet and toss to combine.
• Add the egg mixture and toss to coat. Cook, tossing continuously to avoid scrambling the eggs, until the sauce is creamy, thinning it with the remaining pasta water if it becomes too thick (it should be saucy but not watery), about 1 minute.
• Divide the pasta among plates and sprinkle with more grated Parmesan.