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Japanese-Style Carbonara (Oishinbo Style)
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Make the quick pancetta (salt-cured pork). Rub the pork belly with salt equal to 3% of its weight, then sprinkle with black pepper. Place it on a rack and let it rest in the refrigerator for at least 3 days to draw out moisture. (In the video, it is aged for about 2 weeks.)
18:14
~81 min
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Adding a bit of consommé makes it even more delicious.
1
Make the quick pancetta (salt-cured pork). Rub the pork belly with salt equal to 3% of its weight, then sprinkle with black pepper. Place it on a rack and let it rest in the refrigerator for at least 3 days to draw out moisture. (In the video, it is aged for about 2 weeks.)
18:14
~81 min
2
Cut the aged pork (quick pancetta) into thin strips.
21:49
~48 min
3
Prepare the ingredients for the carbonara sauce. Grate the Pecorino Romano into a bowl, add the whole eggs and egg yolk, and mix well to make the carbonara sauce.
22:57
~118 min
4
Prepare the water for boiling the pasta. Bring water to a boil in a pot and add salt to a concentration of about 0.7%. (Since Pecorino Romano is quite salty, keep the salt in the cooking water on the lighter side.)
25:55
~31 min
5
Heat the olive oil in a frying pan and fry the sliced pork (quick pancetta) until crispy.
26:52
~73 min
6
Add about 100ml of hot water (or water) to the frying pan with the rendered pork fat, and simmer to concentrate the pork's umami, creating the base of the sauce.
28:16
~92 min
7
Add the pasta (De Cecco) to the boiling salted water and cook for 2 minutes less than the package instructions.
30:34
~228 min
8
Add the pasta, 2 minutes before it finishes boiling, along with the egg and cheese sauce made earlier, to the frying pan with the heat turned off (or on low). Stirring constantly, quickly combine so the residual heat of the pan sets the egg sauce to a soft, creamy consistency. Be careful not to let the eggs turn lumpy.
31:11
~98 min
9
Plate the pasta and generously sprinkle with coarsely ground black pepper to finish.
32:57
~49 min
Pork belly (block)
About 100g
Salt
3% of the pork belly's weight (about 8g)
Black pepper (coarsely ground)
To taste
Pasta (bronze-die cut, such as De Cecco)
200g
Pecorino Romano
50g
Eggs
2 whole eggs, 1 egg yolk
Olive oil
1 1/2 tablespoons
Hot water (or pasta cooking water)
About 100ml
Black pepper (coarsely ground)
Plenty
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