Pasta Carbonara

Posted on 5/31/2024 7:00:00 AM by SGC™ Foodservice

Indulge in the classic comfort of Pasta Carbonara, featuring al dente spaghetti tossed with creamy egg, grated Pecorino Romano cheese, and cracked black pepper, creating a rich and satisfying dish that's perfect for any pasta lover.

INGREDIENTS

4 quarts water
1 teaspoon black pepper - SGC# 191565
7 ounces of pancetta, cut into 1/4-inch pieces - SGC# 255119
4 large eggs - SGC# 193020
7 ounces  grated Pecorino Romano cheese - SGC# 214223
1 (12-ounce) package spaghetti - SGC# 059212

INSTRUCTIONS

Boil the water and brown the pancetta- Bring 4 quarts water to a boil in a large pot over high. Meanwhile, place pepper in a large heatproof bowl; set aside. Cook pancetta in a medium skillet over low, stirring often, until lightly browned, fat is mostly rendered, and pancetta feels crisp with a bouncy texture when squeezed, about 10 minutes.
Bloom the black pepper- Pour 3 tablespoons hot guanciale drippings over pepper in bowl; set guanciale aside.
Whisk the eggs and cheese- Add egg yolks, eggs, and cheeses to pepper mixture; whisk until thoroughly blended, and set aside.
Cook the pasta and temper the eggs- Add salt to water in pot; return to a boil over high. Add pasta; cook according to package directions for al dente, stirring occasionally. About 1 minute before pasta is finished cooking, scoop out 1/4 cup cooking liquid, and slowly pour into egg mixture, whisking constantly, until well combined and sauce is loosened.
Swirl in the pasta- Transfer about one-third of pasta to egg mixture using tongs, allowing excess liquid to drip off in pot; quickly and gently toss to combine. Transfer remaining pasta, allowing excess liquid to drip off in pot, to egg mixture.
Stir to thicken- Continue stirring and tossing the pasta with tongs until cheese is melted and sauce thickens slightly and coats pasta, about 1 minute. (The sauce will continue to thicken as it cools.)
Serve it immediately- Divide pasta evenly among 4 shallow serving bowls, and top with reserved crisped pancetta. Garnish with pepper and grated Pecorino Romano. Serve immediately.

Pasta Carbonara

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