ItalianSicilian
Couscous Carbonara
by Gambero Rosso · 452K subscribers on YouTube
A creative fusion of Sicilian couscous and Roman carbonara, prepared by Giorgione. The couscous is rehydrated in a flavorful broth made with guanciale rind and onion, then served with crispy guanciale and a creamy egg and cheese sauce.
- Difficulty
- medium
Ingredients
11 items- GuancialeA piece of guanciale, sliced. Use the rind for the broth and the meat for the dish.
- 1/2 pcsOnion1/2 onion, finely chopped. One half used in the broth, the other half sautéed with guanciale.
- 2 pcsEgg1 whole egg and 1 egg yolk.
- Pecorino RomanoGrated pecorino cheese, to taste.
- Parmigiano ReggianoGrated Parmigiano Reggiano, to taste.
- White WineA splash of white wine for deglazing.
- Olive OilExtra virgin olive oil, to taste.
- SaltSalt, to taste.
- Black PepperBlack pepper, to taste.
- CouscousCouscous (medium or fine grain, for rehydration). Equal volume to the broth.
- WaterWater for the broth, enough to cover the couscous.
Method
- Prepare the broth: put water, a piece of guanciale rind, half an onion, salt, and black pepper in a pot. Bring to a boil and let simmer.
- Place the couscous in a large bowl. Pour the hot broth (including the onion and rind) over the couscous. Cover with plastic wrap and let it rehydrate for about 10–15 minutes.
- In a pan, heat a drizzle of olive oil. Add the sliced guanciale and cook until it renders its fat and becomes crispy. Remove some guanciale for garnish.
- Add the remaining finely chopped onion to the pan with the guanciale fat. Sauté until translucent, then deglaze with a splash of white wine. Let the wine evaporate.
- Prepare the carbonara sauce: in a bowl, mix 1 whole egg and 1 egg yolk. Add grated pecorino cheese and grated Parmigiano Reggiano, a pinch of black pepper, and a little salt. Whisk until well combined.
- Once the couscous has absorbed all the broth, remove the plastic wrap. Fluff the couscous with a fork, separating the grains. Drizzle with a little olive oil and mix gently.
- To serve, place the couscous on a plate and shape it into a volcano (a mound with a well in the center).
- Arrange the crispy guanciale pieces around the volcano and spoon some of the rendered fat over the couscous.
- Pour the egg and cheese mixture over the volcano, letting it run down the sides. Be careful not to cook it too much—it should just set lightly from the residual heat.
- Finish with a final grating of pecorino and Parmigiano. Serve immediately.
Gambero Rosso
Professional chefReviewer452K subscribers on YouTube155.8M total channel viewsIl canale YouTube di Gambero Rosso, la società leader in Italia e nel mondo nei settori del mangiare e del bere attraverso editoria, tv, eventi, formazione.
