For the past couple of years, it seems that Spaghetti Carbonara is becoming a household item in many restaurants and dinner tables at home. Seeing how it's far from the most exotic pasta recipe, Spaghetti alla Carbonara (more or less literally translated as 'spaghetti as that of the charcoal maker') is a great middle step between that and just plain marinara. Despite carbonara's popularity and easy recipe, I still find that chef's overlook the simplicity of bringing out it's natural flavours.The following basic steps are by no means the bible to making carbonara, but if you want to really impress your taste buds and the entire dinner table I recommend you pay close attention!
- The spaghetti needs to be super al dente, only the best organic egg yolks and real pecorino should be used to bind the sauce.
- The guanicial (pig cheek) needs to be tacky, crispy, hot and molten all at the same time.
- The cracked pepper should be fresh and coarse from a grinder, and last but not least the right amount of salt should be added while emulsifying the egg yolk during the cooking of the pasta.
It's not rocket science, however it does require some patience and timing. I'm quite confident that these steps will bring you success on the pasta plate.
Chef Rene Rodriguez
Buen Apetito
Posts
No comments:
Post a Comment