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Chef Naoi's Carbonara (Basic Edition)
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Cut the house-made pancetta (pork belly) into large, thick pieces so it stands out. Prepare slightly more than one serving, using pancetta with salt kept to about 2.2%.
Pancetta (house-made, pork belly) 1 serving (slightly generous)
1:09
~5 min
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Ingredients
1
Cut the house-made pancetta (pork belly) into large, thick pieces so it stands out. Prepare slightly more than one serving, using pancetta with salt kept to about 2.2%.
Pancetta (house-made, pork belly) 1 serving (slightly generous)
1:09
~5 min
2
Put the pancetta in a frying pan, add just a little olive oil as a primer, and set over heat. Sear it well to draw out the fragrant, savory flavor of the meat.
2:01
~5 min
3
Set aside some of the seared pancetta (to place on top as a garnish at the end).
3:20
4
Add the onion to the same pan. Don't sauté it too much—cook it lightly, just until softened.
3:29
~2 min
5
Add water to the pan to draw the pancetta's savory flavor into the liquid. Once the flavor has come out, turn off the heat for now.
3:46
~3 min
6
Cook the spaghetti in water salted at 1%. Cooking time varies by 30 seconds to 1 minute depending on the lot and the condition of the die, so check the firmness each time.
4:04
~9 min
7
In a bowl, combine 2 egg yolks, the white from half an egg, a small amount of heavy cream, and Parmigiano, and whisk together well in advance to make the egg mixture.
5:01
~3 min
8
Transfer the cooked pasta to the pan holding the pancetta's savory liquid and let the noodles absorb plenty of that flavor. This is the most important point.
6:37
~2 min
9
Combine the flavor-soaked noodles with the egg mixture in the bowl and toss.
6:53
~1 min
10
Instead of a water bath, set the bowl directly over the flame to cook it through. The right consistency is when it feels like the liquid is a touch scarce and you may have cooked it a bit too much.
7:05
~2 min
11
Plate the pasta, top with the reserved pancetta, and sprinkle with Parmigiano and Pecorino in equal parts.
8:05
~1 min
12
Finish by grinding coarse black pepper over the top.
8:24
1
Step 1
Cut the house-made pancetta (pork belly) into large, thick pieces so it stands out. Prepare slightly more than one serving, using pancetta with salt kept to about 2.2%.
Pancetta (house-made, pork belly)
1 serving (slightly generous)
2
Step 2
Put the pancetta in a frying pan, add just a little olive oil as a primer, and set over heat. Sear it well to draw out the fragrant, savory flavor of the meat.
Pancetta (house-made, pork belly)
1 serving (slightly generous)
Olive oil
a small amount
3
Step 3
Set aside some of the seared pancetta (to place on top as a garnish at the end).
Pancetta (house-made, pork belly)
1 serving (slightly generous)
4
Step 4
Add the onion to the same pan. Don't sauté it too much—cook it lightly, just until softened.
Onion
a small amount
5
Step 5
Add water to the pan to draw the pancetta's savory flavor into the liquid. Once the flavor has come out, turn off the heat for now.
Water
as needed
6
Step 6
Cook the spaghetti in water salted at 1%. Cooking time varies by 30 seconds to 1 minute depending on the lot and the condition of the die, so check the firmness each time.
Spaghetti
1 serving
Salt (for the pasta water)
1% of the water
7
Step 7
In a bowl, combine 2 egg yolks, the white from half an egg, a small amount of heavy cream, and Parmigiano, and whisk together well in advance to make the egg mixture.
Egg yolks
2 pieces
Egg white
from 0.5 egg
Heavy cream
a small amount
Parmigiano-Reggiano
to taste
8
Step 8
Transfer the cooked pasta to the pan holding the pancetta's savory liquid and let the noodles absorb plenty of that flavor. This is the most important point.
Spaghetti
1 serving
Pancetta (house-made, pork belly)
1 serving (slightly generous)
Onion
a small amount
Water
as needed
9
Step 9
Combine the flavor-soaked noodles with the egg mixture in the bowl and toss.
Egg yolks
2 pieces
Egg white
from 0.5 egg
Heavy cream
a small amount
Parmigiano-Reggiano
to taste
Spaghetti
1 serving
10
Step 10
Instead of a water bath, set the bowl directly over the flame to cook it through. The right consistency is when it feels like the liquid is a touch scarce and you may have cooked it a bit too much.
Egg yolks
2 pieces
Egg white
from 0.5 egg
Heavy cream
a small amount
Parmigiano-Reggiano
to taste
11
Step 11
Plate the pasta, top with the reserved pancetta, and sprinkle with Parmigiano and Pecorino in equal parts.
Pancetta (house-made, pork belly)
1 serving (slightly generous)
Parmigiano-Reggiano
to taste
Pecorino Romano
to taste
12
Step 12
Finish by grinding coarse black pepper over the top.
Black pepper (coarsely ground)
to taste
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Chef Naoi's Carbonara (Basic Edition) — cook along with the video