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Jinhua Ham Carbonara (Classic & Variation)
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[Classic version] Put the pancetta in a frying pan and cook until crisp. Any pancetta you like is fine, including bacon.
Ingredients for this step
Pancetta
to taste
2:06
~5 min
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Ingredients
1
[Classic version] Put the pancetta in a frying pan and cook until crisp. Any pancetta you like is fine, including bacon.
Pancetta to taste
2:06
~5 min
2
Once the pancetta is crisp, remove the excess fat from the pan.
3:31
3
Add heavy cream to the pan.
3:49
4
Boil the fresh pasta. Since it is fresh pasta made with just flour and eggs, it cooks in about 2 minutes.
3:56
~2 min
5
Drain the cooked fresh pasta and add it to the sauce in the pan.
5:03
6
With the heat off, grate in the Parmesan cheese. There is no need to rush and stir at this point.
5:14
7
Turn the heat back on, toss everything lightly, and once it thickens, the classic carbonara is done.
5:24
8
[Variation] Melt butter in a frying pan.
7:37
9
Add slightly less than 1 teaspoon of Jinhua ham paste (even less is fine). Cook until the bubbles grow larger, the moisture evaporates, and it becomes slightly browned.
8:18
10
Add the cooked fresh pasta to the pan and toss to combine. Add olive oil if you like.
8:46
~2 min
11
To finish, add heavy cream to mellow it out, then add the egg. If the egg looks like it may curdle, add a little water. Cook using only the residual heat.
9:31
12
Use the residual heat to bring everything together smoothly, then plate to complete the variation. Butter and Jinhua ham paste alone give a complex depth of umami.
10:07
1
Step 1
[Classic version] Put the pancetta in a frying pan and cook until crisp. Any pancetta you like is fine, including bacon.
Pancetta
to taste
2
Step 2
Once the pancetta is crisp, remove the excess fat from the pan.
Pancetta
to taste
3
Step 3
Add heavy cream to the pan.
Heavy cream
to taste
4
Step 4
Boil the fresh pasta. Since it is fresh pasta made with just flour and eggs, it cooks in about 2 minutes.
Fresh pasta
1 serving
5
Step 5
Drain the cooked fresh pasta and add it to the sauce in the pan.
Fresh pasta
1 serving
Heavy cream
to taste
6
Step 6
With the heat off, grate in the Parmesan cheese. There is no need to rush and stir at this point.
Parmesan cheese
to taste
7
Step 7
Turn the heat back on, toss everything lightly, and once it thickens, the classic carbonara is done.
Fresh pasta
1 serving
Pancetta
to taste
Heavy cream
to taste
Parmesan cheese
to taste
8
Step 8
[Variation] Melt butter in a frying pan.
Butter
to taste
9
Step 9
Add slightly less than 1 teaspoon of Jinhua ham paste (even less is fine). Cook until the bubbles grow larger, the moisture evaporates, and it becomes slightly browned.
Jinhua ham paste
slightly less than 1 teaspoon
10
Step 10
Add the cooked fresh pasta to the pan and toss to combine. Add olive oil if you like.
Fresh pasta
1 serving
Olive oil
to taste
11
Step 11
To finish, add heavy cream to mellow it out, then add the egg. If the egg looks like it may curdle, add a little water. Cook using only the residual heat.
Heavy cream
to taste
Egg
1 piece
Water
to taste
12
Step 12
Use the residual heat to bring everything together smoothly, then plate to complete the variation. Butter and Jinhua ham paste alone give a complex depth of umami.
Fresh pasta
1 serving
Butter
to taste
Jinhua ham paste
slightly less than 1 teaspoon
Heavy cream
to taste
Egg
1 piece
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