Linguine alla Carbonara 2.0


Less than a year ago, I posted a mushroom spaghetti carbonara on my Instagram. After discovering the math and science behind making a starchy pasta water during my Cacio e Pepe, I know I have to revamp this recipe. Hence the "2.0". Instead of mushrooms, I am using a very good quality chicken bacon for this version of carbonara.

Traditionally, guanciale is used for carbonara. As you know, I do not consume pork, I have to improvise and use whatever ingredients necessarily. But if you are unlike me, please get your hands on some good quality guanciale. It will make a huge difference. One very important key note, do not, for the love of food, use any cream or extra cheese. The combination of egg and cheese is already enuff to make the sauce creamy, not forgetting the starchy pasta water.

Pasta is very easy to make as it only uses a few ingredients. It is also very easy to screw things up with wrong techniques and extra unwanted ingredients. Less is always more when it comes to pasta and pizza. Because simplicity is the ultimate sophistication. For that extra oomph, I am using my cured egg yolks. You really have to give it a try.

Ingredients:

(Serve 1)

  • Linguine Pasta, 200g

  • High Quality Chicken Bacon Coarsely Sliced, 2 Slices

  • Egg, 1

  • Cured Egg Yolk Freshly Grated, Pinch + More For Garnishing

  • Parmigiano Reggiano Freshly Grated, 1 TBSP + More For Garnishing

  • Roasted Black Pepper, Pinch

  • Sea Salt, Pinch

Equipment:

  • 2 Cast Iron Skillet / Pan

Directions:

  1. Please visit my "How To Cure Egg Yolks" page for the recipe.

  2. In a skillet over medium heat, add 400ml of hot water.

  3. Season the water with sea salt until it tastes like the ocean.

  4. Add in 100g of the pasta.

  5. Cook until al dente.

  6. *You can keep the paste for later use. Do not discard the starchy pasta water.*

  7. In the same skillet, add hot water until it is 400ml.

  8. Season the water with sea salt until it tastes like the ocean.

  9. Add in the remaining pasta.

  10. At the same time, in another skillet over medium heat, add chicken bacon.

  11. Cook the bacon until it releases it's own oil and starts to crisp.

  12. The pasta should also just under al dente and most of the pasta water should also almost evaporate.

  13. Turn off the heat on both stoves.

  14. Transfer the pasta and the pasta water into the same skillet with the bacon.

  15. In a bowl, combine egg, cured egg yolk, parmigiano, pepper and salt until well combine.

  16. *To make roasted black pepper, simply roast a few peppercorn in a skillet until aromatic. Grind them coarsely in a mortar and pestle.*

  17. Transfer the egg mixture into the skillet.

  18. Toss to combine well, making sure the pasta is well coated with the sauce.

  19. Transfer onto serving plate.

  20. Garnish with some more pepper, parmigiano and cured egg yolk.

  21. Serve immediately.

#pasta #linguine #carbonara

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