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Chef Hara of Al Ponte's Carbonara (Classic & Creamy Variations)
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Slice the homemade pancetta. It will have fattier and leaner parts, and the end pieces are especially good. Use it in a dry state.
Homemade pancetta to taste
1:07
~3 min
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Ingredients
1
Slice the homemade pancetta. It will have fattier and leaner parts, and the end pieces are especially good. Use it in a dry state.
Homemade pancetta to taste
1:07
~3 min
2
Start boiling the spaghetti.
1:49
~8 min
3
Transfer only the egg yolks to a bowl.
1:57
~1 min
4
Crush the garlic, put it in a frying pan, and infuse the oil with its aroma. Rather than coloring it, what matters is letting it bubble well so the aroma transfers to the oil.
2:05
~2 min
5
Meanwhile, add the pecorino to the egg yolks in the bowl and mix well, then add water and keep mixing persistently. Emulsify until it turns slightly white, dissolving the fat thoroughly.
2:21
~5 min
6
Cook the pancetta in the frying pan and make use of the flavorful fat that renders out. Be careful not to rush it over high heat, or the fat won't taste good. Once cooked, remove it and set aside.
2:53
~4 min
7
Add the boiled spaghetti to the frying pan and toss it with the emulsified egg yolk sauce until glossy. Season with black pepper and remove the garlic.
3:15
~3 min
8
Add a little black pepper, then turn off the heat and finish with residual heat. It will loosen if you keep mixing, so apply just a little heat to remove the raw egg smell.
3:34
~2 min
9
Return the pancetta to the pan and plate it in this state to complete the classic version. It develops a remarkable gloss.
3:54
~2 min
10
[Variation] Cook the pancetta pressed between the pan, and start boiling the pasta using olive oil.
5:59
~8 min
11
Put the whole eggs and Grana Padano in a bowl and mix well, taking your time to let them blend together slowly. If you rush the mixing here, it will seize the moment it meets the pasta, so build a solid emulsion in advance.
6:13
~6 min
12
Warm the broccoli.
7:22
~3 min
13
Combine the boiled pasta with the whole-egg sauce in the frying pan. With the egg white included it seizes more easily, and considering the difference in setting temperature between the white and the yolk, it is harder than the classic version. Rather than putting the eggs in the pan, add the pasta to the sauce.
7:53
~3 min
14
Plate it compactly in a bowl and serve with the hard cheese baked until crisp and broken into pieces. The variation is finished without sprinkling cheese directly on top, for a creamy and gentle flavor.
8:49
~3 min
1
Step 1
Slice the homemade pancetta. It will have fattier and leaner parts, and the end pieces are especially good. Use it in a dry state.
Homemade pancetta
to taste
2
Step 2
Start boiling the spaghetti.
Spaghetti
to taste
3
Step 3
Transfer only the egg yolks to a bowl.
Egg yolks
to taste
4
Step 4
Crush the garlic, put it in a frying pan, and infuse the oil with its aroma. Rather than coloring it, what matters is letting it bubble well so the aroma transfers to the oil.
Garlic
1 clove
5
Step 5
Meanwhile, add the pecorino to the egg yolks in the bowl and mix well, then add water and keep mixing persistently. Emulsify until it turns slightly white, dissolving the fat thoroughly.
Egg yolks
to taste
Pecorino
to taste
Water
to taste
6
Step 6
Cook the pancetta in the frying pan and make use of the flavorful fat that renders out. Be careful not to rush it over high heat, or the fat won't taste good. Once cooked, remove it and set aside.
Homemade pancetta
to taste
7
Step 7
Add the boiled spaghetti to the frying pan and toss it with the emulsified egg yolk sauce until glossy. Season with black pepper and remove the garlic.
Spaghetti
to taste
Egg yolks
to taste
Pecorino
to taste
Water
to taste
Garlic
1 clove
8
Step 8
Add a little black pepper, then turn off the heat and finish with residual heat. It will loosen if you keep mixing, so apply just a little heat to remove the raw egg smell.
Black pepper
to taste
9
Step 9
Return the pancetta to the pan and plate it in this state to complete the classic version. It develops a remarkable gloss.
Homemade pancetta
to taste
10
Step 10
[Variation] Cook the pancetta pressed between the pan, and start boiling the pasta using olive oil.
Spaghetti
to taste
Homemade pancetta
to taste
Olive oil
to taste
11
Step 11
Put the whole eggs and Grana Padano in a bowl and mix well, taking your time to let them blend together slowly. If you rush the mixing here, it will seize the moment it meets the pasta, so build a solid emulsion in advance.
Whole eggs
to taste
Grana Padano
to taste
12
Step 12
Warm the broccoli.
Broccoli
to taste
13
Step 13
Combine the boiled pasta with the whole-egg sauce in the frying pan. With the egg white included it seizes more easily, and considering the difference in setting temperature between the white and the yolk, it is harder than the classic version. Rather than putting the eggs in the pan, add the pasta to the sauce.
Spaghetti
to taste
Whole eggs
to taste
Grana Padano
to taste
14
Step 14
Plate it compactly in a bowl and serve with the hard cheese baked until crisp and broken into pieces. The variation is finished without sprinkling cheese directly on top, for a creamy and gentle flavor.
Broccoli
to taste
Hard cheese (for cheese crisps)
to taste
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Chef Hara of Al Ponte's Carbonara (Classic & Creamy Variations) — cook along with the video