How To Make PERFECT Carbonara Every Time! Like a Pro Chef
Chef James Makinson Chef James Makinson
326K subscribers
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 Published On May 9, 2024

We are finally making Carbonara! This is one of several ways of making it and I have a special ingredient to add as well! I learned from a friend.😉
â€Ș@vincenzosplate‬ review my Carbonara please! :)

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Ingredients:
4 to 5 egg yolks
25g / 4 tbsp Parmigiano
25g / 4 tbsp pecorino
15g / 1 tbsp black pepper
150g / 5.3oz guanciale / Pancetta - 1cm cubes
250g / 8.8oz Spaghetti / Spaghettoni
Light shaving of black truffle

Method:
Begin by grating cheese and cutting the guanciale into 1cm by 1cm cubes. Separate the egg yolks from the whites.
In a bowl, combine the egg yolks, Parmesan, Pecorino and ground black pepper. Beat vigorously with a whisk until well combined.
In a nonstick pan, render (brown) the guanciale until crispy on the outside while keeping the inside soft. Strain the excess fat into a bowl, as it will be used later to thicken the sauce. Let the guanciale cool.
Now bring a pot of water to a boil and Salt. Cook the Spaghetti according to package instructions (approximately 10-12 minutes), then strain, reserving some of the cooking water.
Add the Spaghetti to the bowl with the eggs and mix over the bain marie. Once the sauce begins to thicken and the eggs start to thicken, add the guanciale.
Continue thickening the sauce, adding a bit of reserved cooking water off the heat to achieve the desired creaminess. Lastly, add the reserved guanciale fat for added flavour and richness.
Plate the Carbonara and finish with a sprinkle of the cheese and freshly ground black pepper and shave some black truffle on top. Serve immediately!


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