Indulge in the comforting embrace of a perfectly crafted carbonara, a dish that’s both simple and satisfying. This recipe comes from Stevie Parle, the talented chef and owner of Pastaio, a London hotspot known for its fresh pasta creations. Prepare to be amazed by the ease and deliciousness of this home-cooked classic.
Parle, a true pasta maestro, shares his secrets for achieving carbonara nirvana. He emphasizes the importance of utilizing the starchy pasta water, a crucial element for achieving that velvety, creamy sauce. “Don’t throw away your pasta water!” he advises. “The starchy water adds incredible flavor and helps bind the pasta and sauce together, creating a harmonious masterpiece.”
When it comes to pepper, Parle is a purist. He recommends using high-quality peppercorns, specifically those originating from the Malabar coast of Southern India. These peppercorns are renowned for their intense, complex flavor, adding a depth that elevates the dish to new heights. “Look for those dark, plump peppercorns, you’ll recognize them by their powerful, distinctive aroma,” he suggests.
Ready to embark on your carbonara journey? This recipe serves four lucky eaters and takes just seven simple steps. Let’s get cooking!
Ingredients:
* 1 egg (yolk only)
* 15g parmesan cheese, freshly grated
* 25g pecorino romano cheese, freshly grated
* 0.5g black peppercorns, freshly ground
* 100ml pasta water, reserved from cooking
* 120g dried pasta, your choice of shape
* 50g guanciale, diced (or pancetta, if preferred)
Instructions:
1.
Whisk the Sauce:
In a bowl, whisk together the egg yolk, grated parmesan, pecorino romano, and freshly ground peppercorns. Set aside.2.
Cook the Pasta:
Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions. While the pasta cooks, reserve 100ml of the pasta water in a separate bowl. This will be our secret weapon for creamy perfection.3.
Crisp the Guanciale:
Heat a large frying pan over medium heat. Add a splash of olive oil and the diced guanciale. Cook until crispy and golden brown. This will add a beautiful savory note to our carbonara.4.
Combine the Pasta and Guanciale:
Once the pasta is cooked al dente, drain it, reserving the pasta water. Immediately add the cooked pasta to the pan with the crispy guanciale. Toss well to combine.5.
Create the Emulsion:
Take the pan off the heat. Now, the magic happens. Slowly drizzle in the egg yolk mixture, whisking constantly with pasta tongs. Gradually add the reserved pasta water, a tablespoon at a time, while continuing to whisk. This will create a luscious, creamy sauce that coats the pasta beautifully.6.
Garnish and Serve:
Once the sauce has emulsified and is creamy and thick, remove the pan from the heat. Garnish with extra black pepper and freshly grated pecorino romano. Serve immediately, while the pasta is still hot and the sauce is beautifully emulsified.Tips for Perfection:
* Don’t overcook the pasta! Al dente is the key to a perfect carbonara.
* Use the best quality ingredients you can find. It truly makes a difference in flavor.
* Don’t be afraid to use more peppercorns. A generous amount of freshly ground pepper adds depth and spice.
* The secret to a silky sauce is the pasta water. Add it slowly while whisking continuously. This will emulsify the sauce beautifully.
Now that you’ve mastered the art of carbonara, get ready to impress your family and friends with this timeless Italian delight. Enjoy!
