RomanItalian
Carbonara
by Marco Rufini · 181K subscribers on YouTube
The traditional carbonara as made in Marco Rufini's family restaurant since 1963. A simple but perfect emulsion of egg, pecorino, guanciale, and pepper, without cream or extra yolks.
- Difficulty
- medium
Ingredients
5 items- GuancialePork cheek cured cheek; use a piece with pepper coating.
- PastaSpaghetti or rigatoni are traditional.
- EggsWhole eggs; use one per person as guideline.
- Pecorino RomanoGrated; use a modest amount, not a cream.
- Black PepperCoarsely ground black pepper; used for flavor and preservation.
Method
- Put a pot of salted water on to boil and add the pasta. Cook according to package directions until al dente.
- While the pasta cooks, remove the rind and any rancid outer part from the guanciale, but leave the pepper grains attached.
- Cut the guanciale into strips and cook in a cold iron pan over medium heat until crispy, rendering the fat. Reserve the guanciale but keep the fat in the pan.
- In a bowl, beat whole eggs with a small amount of grated Pecorino Romano until just combined. Do not overmix.
- When the pasta is nearly ready, add a ladle of pasta water to the pan with the guanciale fat, then drain the pasta and add it to the pan.
- Remove the pan from the heat and pour the egg mixture over the pasta, tossing vigorously to create a creamy emulsion. Add more pasta water if needed.
- Plate the carbonara, top with the reserved crispy guanciale, and finish with a generous grating of Pecorino Romano and freshly cracked black pepper.
Marco Rufini
Professional chef181K subscribers on YouTube115.9M total channel views🧑🍳 Fidasse è bene, ma magnà... è mejo! 📍 Casale Rufini, Gallicano Nel Lazio (RM) 📩 rufini.info@gmail.com In elenco AGCOM Il mio nuovo libro 👇 https://amzn.eu/d/0hAuoE5k
