Recipe & Video Spaghetti Carbonara with pancetta

[Hungry Man]

I know the very traditional carbonara recipe requires Guanciale, but as it is a bit hard to find, I used pancetta instead. I also used a bit of garlic which was later discarded.
(just for a bit of flavor). I think it is still authentic enough, but next time I will try to find Guanciale and will also use pecorino instead of parmesan.
Hope you will enjoy the recipe:

View: https://www.youtube.com/watch?v=y5xYFKDVMx8


Ingredients:
- Dry spaghetti, 200g
- Panchetta or Guanciale (if you can find it), 100 g
- 3 eggs
- Pecorino or parmesan cheese, 50g - grated
- 1 clove garlic
- Olive oil, 1tbsp
- Black pepper and salt to season

Method:
- Chop the pancetta into smaller pieces
- Beat 2 whole eggs + 1 yolk together with black pepper, parmesan
- Crush 1 clove of garlic
- Bring water to boil in a deep pot and add the spaghetti (we will cook for 8-9 minutes, try to keep the pasta "al dente")
- In the meantime, add oil to a pan and immediately add pancetta without heating the oil
- Once the oil is hot, add crushed garlic
- Sear the pancetta and cook until crispy and brown, discard the garlic
- Once the pasta is al dente and pancetta is crispy and brown, turn off the stoves
- Wait until the pan is cooled down a bit and then add the pasta together with plenty of pasta water
- Stir well to infuse the flavors and as the pan is not hot (but warm), the eggs will not be cooked but will form a creamy texture
- Season with some more black pepper and enjoy!

 

[CraigC]

We make it with panchetta and did so for years until we found guanciale locally. If we run out of guanciale then we use panchetta.

 

[Hungry Man]

We make it with panchetta and did so for years until we found guanciale locally. If we run out of guanciale then we use panchetta.

Actually the taste was really great, but next time I will definitely try guanciale to see the difference.

 

[MypinchofItaly]

I’m glad you want to try Carbonara with guanciale next time. I have to say that sometimes when I ran out of it, I use pancetta as well (the smoked one)

Sorry if I ask, but I didn’t get the point where you put pancetta in the not heated oil.

 

[Hungry Man]

I’m glad you want to try Carbonara with guanciale next time. I have to say that sometimes when I ran out of it, I use pancetta as well (the smoked one)

Sorry if I ask, but I didn’t get the point where you put pancetta in the not heated oil.

I used to cook the pancetta with the oil heated, then I tried adding it before the oil is heated up and I found out that the fat and the flavor is much better infused that way. I think I saw this technique in one of G. Contaldo's recipes.

 

[MypinchofItaly]

I used to cook the pancetta with the oil heated, then I tried adding it before the oil is heated up and I found out that the fat and the flavor is much better infused that way. I think I saw this technique in one of G. Contaldo's recipes.

Oh ok I see, thank you
In Italy we usually don’t use oil for frying up guanciale or pancetta because their fat are enough.. just a new info

 

[caseydog]

I can't find guanciale anywhere near me. I have a recipe to make it, but haven't done it. I use pancetta, or in a pinch, good old American bacon. Not authentic, but still very good.

CD