Pasta dishes are a hit in many homes, and one much-loved recipe is the iconic carbonara. This authentic Italian pasta dish is made with eggs, pork – typically guanciale which is cured pork cheek, but sometimes pancetta or bacon can be used – pecorino cheese, black pepper, and pasta.
Contrary to common belief, the original recipe doesn’t call for cream, butter or any additional fats. Chef Alessandra Ciuffo has divulged her secret for achieving the “best” carbonara that ensures a “deliciously creamy result” while sticking to traditional ingredients.
She insists: “Once you try this new technique, I promise you won’t want to make this dish any other way! ” Uniquely, Alessandra’s approach includes using egg whites, a component often overlooked by other chefs. The recipe involves mixing the yolks with freshly grated pecorino cheese and a bit of the rendered pork fat, then whipping the egg whites into soft peaks.
When bringing the dish together, start with the yolk-cheese blend before delicately folding in the fluffy egg whites to give an “add an extra touch of creaminess”. The recipe calls for 113g of guanciale, a cup of freshly grated pecorino romano cheese, three separated eggs, 454g of your preferred pasta like bucatini, spaghetti, or rigatoni, and black pepper adjusted to taste.
Begin by chopping the guanciale into bite-sized chunks. Warm a frying pan over medium heat, add the guanciale, and fry until the fat is rendered and the pieces are crispy, reports the Express.
Use a slotted spoon to transfer the crispy guanciale onto a plate lined with kitchen paper. Separate the egg whites and yolks into two separate bowls.
Mix the grated pecorino cheese into the yolks until it forms a thick paste-like consistency. Stir in about a teaspoon of the rendered guanciale fat.
Whisk the egg whites for one to three minutes, until they form soft peaks and there’s no liquid left at the bottom of the bowl. Bring a large pot of water to the boil.
Add a generous pinch of salt (but not too much as the guanciale and pecorino are already salty). Cook the pasta for two minutes less than the packet instructions for al dente.
Drain all but one tablespoon of the rendered fat from the pan you used to cook the guanciale. Crack in some fresh black pepper and toast for one minute.
Add the slightly undercooked pasta to the pan and toss well to coat. Turn off the heat.
Mix a ladleful of the pasta water with the egg yolk mixture, stir well, and then add to the pan with the pasta. Stir vigorously to create an emulsion and coat the pasta.
Add more pasta water if needed to maintain a saucy consistency. Gently fold the egg whites into the pasta until just combined.
Serve the pasta topped with the crispy guanciale, extra pecorino romano cheese and black pepper to taste.