Carbonara

Class Guide

Estimated Run Time: 1 hour

Short Version

Carbonara is a simple recipe, some might even say an easy recipe. While yes, it is simple, this classic pasta dish takes a certain amount of finesse to come out right. Let me show you how it's done.

Equipment List:

Apron

Apron

Cutting Board

Cutting Board

Chef's Knife

Chef's Knife

Kitchen Towels

Kitchen Towels

Measuring Spoons

Measuring Spoons

Measuring Cups

Measuring Cups

Serving Spoon

Serving Spoon

Rubber Spatula

Rubber Spatula

Whisk

Whisk

Box Grater

Box Grater

3x Mixing Bowls

3x Mixing Bowls

Large Stockpot

Large Stockpot

Large heavy bottomed skillet

Large heavy bottomed skillet

Recipes

Pasta Carbonara

Pasta Carbonara

Yield: 4
Author: Logan Scheer
Prep time: 20 MinCook time: 20 MinTotal time: 40 Min

Ingredients

Instructions

  1. Bring a large stock pot of, heavily salted, water to a boil.
  2. In a small pan toast the peppercorns until fragrant. Once toasted grind the peppercorns in a spice grinder.
  3. In a large skillet, on medium-low heat render the diced guanciale until crispy. Once crisp remove it to a plate to be incorporated later.
  4. Add the 1/2 cup of dry white wine to the skillet and deglaze. Scraping the bottom to pick up all those delicious browned bits. Remove the pan from the heat and reserve.
  5. Once the water is boiling rapidly add the pasta and cook until al dente.
  6. In a bowl, while the pasta cooks, whisk together the egg yolks, egg, ground peppercorns and 90% of each cheese. Keep the remaining 10% of each cheese for sprinkling over the carbonara.
  7. Transfer the pasta from the boiling water to the skillet with reserved deglazing liquid. DO NOT THROW OUT THE PASTA WATER! Turn off the heat under the pasta pot though.
  8. Slowly add 1 cup of pasta water to the egg mixture, stirring constantly. Then add the whole bowl to the skillet with the pasta. Keeping the heat super low stir until the sauce just begins to thicken. Do not let the pan reach a simmer. Otherwise you'll just have pasta with scrambled eggs.
  9. Once the sauce is just beginning to thicken remove it from the heat. Portion onto plates then garnish with guanciale, cheeses and parsley. Drizzle with olive oil and enjoy!

Nutrition Facts

Calories

1033

Fat

57

Sat. Fat

21

Carbs

89

Fiber

4

Net carbs

85

Sugar

4

Protein

35

Sodium

768

Cholesterol

441
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