Chef Kataoka's Carbonara (Classic & Variation)

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Chef Kataoka's Carbonara (Classic & Variation)

Staple · Noodle · Italian25 min(Prep 10 min + Cook 15 min) · 780 kcal per serving · 2 servings · Normal

Carbonara taught by Chef Kataoka, a master of Italian cuisine. Two versions: the traditional classic, where the pasta soaks up the savory bacon fat and the egg mixture is folded in off the heat, and a variation with extra cream, asparagus, smoked salmon, and white truffle. In Rome cream is not added, but this is also a home-style dish whose finish varies by region and household.

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Instructions

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  1. Prepare the bacon. The savory fat of the bacon is what matters, so focus on how to draw that fat out. Pancetta or guanciale work too, but bacon is used here.Uses: BaconWatch the video from 1:29
  2. Crush the garlic, put it in the pan, and slowly draw out its aroma and oil over low heat. Be careful, as high heat will burn it.Uses: GarlicWatch the video from 1:44
  3. Once the garlic is fragrant, remove it and add the bacon. Since the heat is low, the fat won't splatter. Brown it lightly to bring out the savory flavor while thoroughly rendering the bacon fat.Uses: Bacon, GarlicWatch the video from 2:17
  4. Add a little heavy cream and season with just a touch of salt.Uses: Heavy cream, SaltWatch the video from 2:52
  5. Add the cooked 1.6mm spaghetti to the pan. Turn off the heat here and toss with the residual heat so the pasta absorbs the savory bacon fat.Uses: Spaghetti (1.6mm), Bacon, Heavy creamWatch the video from 3:06
  6. With the heat off, pour in all the egg mixture at once and stir quickly. Always keep the heat off, since cooking it will turn it into scrambled eggs. The cream adds moisture, so it mixes easily and comes out well.Uses: Spaghetti (1.6mm), Egg mixture (eggs combined with cheese)Watch the video from 3:24
  7. Once everything is smoothly coated, plate it and the classic carbonara is done. It has a bold flavor, and eating it right away is recommended.Uses: Spaghetti (1.6mm), Egg mixture (eggs combined with cheese)Watch the video from 4:05
  8. [Variation] Add more heavy cream to the egg mixture in the bowl than in the classic version.Uses: Egg mixture (eggs combined with cheese), Heavy cream (for the variation, generous)Watch the video from 5:14
  9. Prepare the asparagus and smoked salmon. Since the smoked salmon is salty, use less cheese and add only a touch of salt.Uses: Asparagus, Smoked salmon, Cheese, SaltWatch the video from 5:24
  10. Pour white wine into the pan and reduce it lightly, then add the smaller 80g portion of pasta. Keep the pasta amount modest since other ingredients are going in. Add pasta cooking water once to adjust the saltiness and consistency.Uses: White wine, Spaghetti (for the variation), Pasta cooking waterWatch the video from 5:45
  11. Add the thinly sliced asparagus and the smoked salmon, then add the egg mixture and toss well to coat.Uses: Asparagus, Smoked salmon, Egg mixture (eggs combined with cheese), Heavy cream (for the variation, generous), CheeseWatch the video from 6:42
  12. Plate it, scatter pink peppercorns over the top, and finish by generously shaving white truffle on top. If you don't have white truffle, you can shave firm, freshly picked mushrooms instead.Uses: White truffle, Pink peppercornsWatch the video from 7:12

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