A well-made Carbonara is pretty hard to beat. There’s something truly special about the rich, creamy emulsion you get from melding together pork fat, egg yolk, cheese and pasta water; and although this dish requires just five core ingredients, it’s all about good technique and process.
I make this one all the time at home and it's always a hit. It’s quick, indulgent, and incredibly satisfying. The richness of the yolks, the sharpness of the cheese, the crunch of crispy guanciale, and the heat from that toasted black pepper. A symphony of flavour and texture that you need to have in your arsenal.
Whether this is your first time making it, or you’re just looking to refine your technique, this article will cover all the bases and transport you to Rome in no time.
As always, if you have any questions, thoughts or comments, let me know below or in the chat!
A few things to know before you start
Pork: Proper carbonara calls for guanciale, a cured pork cheek that is ultra fatty and rich in flavour. This can sometimes be difficult to find, but I’ll tell you exactly where to look and what the substitutes are If you can’t find it.
Cheese: A mix of finely grated Parmigiano Reggiano and Pecorino Romano gives you depth and sharpness. Grate it fine so it melts properly.
Black pepper: Toast your black peppercorns and then crush them for more intense flavour.
Heat control: This is one of the most important steps. Proper emulsion requires vigorous mixing and gentle, indirect heat. High heat or a lack of movement will scramble the eggs and prevent the glossy, ultra creamy sauce from forming.
Serves 2
Listen to this episode with a 7-day free trial
Subscribe to Notorious Foodie to listen to this post and get 7 days of free access to the full post archives.
