Carbonara
After a lot of experimenting, arrived at this recipe for the perfect cream free carbonara. Key is finishing the pasta in the skillet the pancetta was fried in. This makes it easier to add pasta water as needed since its never drained and prevents the eggs from solidifying
Carbonara
After a lot of experimenting, arrived at this recipe for the perfect cream free carbonara. Key is finishing the pasta in the skillet the pancetta was fried in. This makes it easier to add pasta water as needed since its never drained and prevents the eggs from solidifying
Cooking Instructions
- 1
Set a pot of water on stove and bring to a boil. Water should be as salty as the ocean, but if your pancetta is salty cut back on salt here
- 2
Dice pancetta
- 3
In a large skillet, fry pancetta until crispy and drain excess fat.
- 4
Grate parmesan
- 5
Combine eggs with grated cheese in mixing bowl
- 6
Add pasta, cook to just before all dente
- 7
With a ladle, add a scoop of pasta water to egg and cheese mixture to help it emulsify (in mixing bowl)
- 8
With a pair of tongs, transfer pasta to skillet with pancetta
- 9
Add egg and cheese mixture to pasta in skillet.
- 10
Add pasta water as needed and heat on low flame to get desired consistency.
- 11
Add black pepper to taste
- 12
Garnish with fresh chives
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Carbonara Carbonara
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