Chef Suzuki's Authentic Carbonara (No Cream, Roman Style)
Authentic Roman-style carbonara made without cream, taught by Chef Suzuki, a Michelin-starred chef for 14 consecutive years. Slowly render the fat from guanciale and pancetta, then use that fat as the base of the sauce, emulsifying it with egg and cheese. The key is that the sauce clings entirely to the pasta with none left on the plate, turning out creamy even without any cream. At home, you can get close by using fatty bacon in place of guanciale or pancetta.
INGREDIENTS
Ingredients
INSTRUCTIONS
Instructions
Bring a pot of water to a boil, add salt, and start cooking the spaghetti (1.9mm).
0:44~9 minPut the guanciale in a frying pan over heat and slowly render out the fat. It is ready when the fat turns clear.
1:38~3 minAdd the pancetta and continue rendering the fat while building meatiness.
1:54~2 minAdjusting the heat as you go, cook the guanciale and pancetta until crisp.
2:14~3 minAdd black pepper to the fat and let it bloom to infuse the aroma.
2:56~1 minTransfer the cooked pasta to the frying pan and adjust the temperature while coating it in the fat. This fat becomes the base of the sauce.
4:02~2 minAdd 2 eggs combined with Pecorino Romano and Parmigiano, and mix quickly to emulsify.
4:28~2 minFinish by tossing until creamy, so the sauce clings entirely to the noodles with none left on the plate.
5:09~1 minIt will be lukewarm as is, so reheat it just barely until steam gently rises.
5:18~1 minPlate it, top with the crisply cooked pancetta at the end, and finish with a sprinkle of black pepper.
5:50~1 min
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