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Chef Kataoka's Carbonara (Classic & Variation)
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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.
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Bacon
to taste
1:29
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Ingredients
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.
Bacon to taste
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.
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.
2:17
4
Add a little heavy cream and season with just a touch of salt.
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.
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.
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.
4:05
8
[Variation] Add more heavy cream to the egg mixture in the bowl than in the classic version.
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.
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.
5:45
11
Add the thinly sliced asparagus and the smoked salmon, then add the egg mixture and toss well to coat.
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.
7:12
1
Step 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.
Bacon
to taste
2
Step 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.
Garlic
1 clove
3
Step 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.
Bacon
to taste
Garlic
1 clove
4
Step 4
Add a little heavy cream and season with just a touch of salt.
Heavy cream
a little
Salt
a pinch
5
Step 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.
Spaghetti (1.6mm)
to taste
Bacon
to taste
Heavy cream
a little
6
Step 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.
Spaghetti (1.6mm)
to taste
Egg mixture (eggs combined with cheese)
to taste
7
Step 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.
Spaghetti (1.6mm)
to taste
Egg mixture (eggs combined with cheese)
to taste
8
Step 8
[Variation] Add more heavy cream to the egg mixture in the bowl than in the classic version.
Egg mixture (eggs combined with cheese)
to taste
Heavy cream (for the variation, generous)
a generous amount
9
Step 9
Prepare the asparagus and smoked salmon. Since the smoked salmon is salty, use less cheese and add only a touch of salt.
Asparagus
to taste
Smoked salmon
to taste
Cheese
a small amount
Salt
a pinch
10
Step 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.
White wine
a splash
Spaghetti (for the variation)
80g
Pasta cooking water
as needed
11
Step 11
Add the thinly sliced asparagus and the smoked salmon, then add the egg mixture and toss well to coat.
Asparagus
to taste
Smoked salmon
to taste
Egg mixture (eggs combined with cheese)
to taste
Heavy cream (for the variation, generous)
a generous amount
Cheese
a small amount
12
Step 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.
White truffle
to your liking
Pink peppercorns
to your liking
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