The Catalan TableIngredients
Servings:
4
Ingredients
- ITALIAN-style
- 100 gItalian pasta
- 1 outhe 1/2 of whole eggs the 1/2 of yolks only
- 60 gsmoked bacon, bacon, pancetta
- 40 g1/2 grated pecorino 1/2 grated parmesan
- butter
- olive oil
- parsley
- pasta cooking water
- salt
- ground black pepper
Nutritional Information
Per Serving (Approx.)
Calories
154 kcal
Protein
10 g
Fat
6 g
Carbohydrates
14 g
Disclaimer: These values are estimates based on ingredient types and may not be precise.
Step-by-step Guide
Italian Style Carbonara
- In a large bowl, lightly beat the egg yolks, whole eggs, grated cheese, chopped parsley, a pinch of salt, and pepper to taste until you have a homogeneous mixture.
- Store the egg and cheese sauce in the refrigerator for 10-15 minutes so that it is well chilled when adding the hot pasta.
- Cut the bacon into strips of medium to fine thickness, or into not too small cubes, according to your preference.
- In a pan with a bit of oil and some butter, brown the bacon over medium-high heat until it is golden and crispy, approximately 5 minutes.
- Once the bacon is browned, remove it from the heat and place it on a plate lined with absorbent paper to eliminate excess fat.
- Meanwhile, bring plenty of water to a boil in a large pot. Once it is boiling, add a tablespoon of salt and the Italian pasta. Cook it according to the time indicated on the package for the type of pasta, stirring occasionally to prevent sticking.
- Drain the pasta, reserving a cup of the cooking water to add to the sauce later, if needed.
- Add the pasta cooking water to the egg and cheese mixture, stirring quickly to integrate.
- Pour the pasta directly into the bowl with the egg and cheese mixture and mix well so that the sauce coats all the pasta.
- Finally, add the bacon on top of the pasta and stir again to distribute it evenly. Serve immediately.
Carbonara in the French Style
- Slice the bacon into very thin strips or small dice, to achieve a uniform texture that cooks evenly.
- In a pan over medium heat, add a bit of oil and brown the bacon until it is golden and crispy, approximately 5 minutes.
- Reduce the heat to low and add the heavy cream, leaving some aside to mix with the yolks later. Cook the bacon with the heavy cream for 20 minutes on low heat, stirring occasionally.
- Season the bacon and cream mixture with salt and pepper to taste, remove from heat, and set aside for later.
- In a bowl, lightly beat the yolks together with the reserved heavy cream, until achieving a homogeneous mixture.
- Meanwhile, bring a large pot of abundant water to a boil. When the water reaches the boiling point, add a tablespoon of salt and the Italian pasta. Cook the pasta following the manufacturer's instructions for an al dente result.
- Once the pasta is cooked, drain it well and place it in a large bowl.
- Pour the bacon cream over the pasta and stir well to ensure an even distribution of the sauce.
- Without stopping stirring, incorporate the egg yolks diluted with the cream, mixing quickly so that the eggs emulsify and thicken the sauce, without curdling.
- Serve the pasta on plates and sprinkle grated Parmesan on top just before serving.
Recommendations & Tricks
- When boiling the pasta, do not add oil to the water; only salt. This helps the sauce adhere better to the pasta.
- To achieve a creamy texture without overcooking the eggs, quickly mix them with freshly grated cheese before adding them to the hot pasta off the heat.
- Sauté the smoked bacon, bacon, and pancetta over medium heat until crispy, as this will release more flavor and fat, adding a special touch to the dish.