Jans Spaghetti Carbonara Recipes

CHEF JOHN'S SPAGHETTI ALLA CARBONARA

Steps:

• Cook guanciale with olive oil and 1 teaspoon ground black pepper in a Dutch oven over medium-low heat until almost crisp, about 5 minutes. Reduce heat to low.
• Whisk eggs, 3 tablespoons Parmigiano-Reggiano cheese, 3 tablespoons Pecorino Romano cheese, and 1 teaspoon ground black pepper in a bowl. Set aside.
• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, 10 to 12 minutes. Drain, reserving 1 cup of the pasta water.
• Pour reserved pasta water and drained spaghetti into the bacon-pepper mixture; stir to combine.
• Slowly pour egg mixture into the pasta mixture; cook, stirring constantly until the egg mixture forms a thick sauce, 1 to 2 minutes. Remove from heat.
• Stir remaining 3 tablespoons Parmigiano-Reggiano cheese and 3 tablespoons Pecorino Romano cheese into the pasta mixture and serve.

SPAGHETTI ALLA CARBONARA: THE TRADITIONAL ITALIAN RECIPE

Steps:

• Heat olive oil in a large skillet over medium heat; add guanciale (see Cook's Note). Cook, turning occasionally, until evenly browned and crispy, 5 to 10 minutes. Remove from heat and drain on paper towels.
• Bring a large pot of salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until tender yet firm to the bite, about 9 minutes. Drain and return to the pot. Let cool, stirring occasionally, about 5 minutes.
• Whisk eggs, half of the Pecorino Romano cheese, and some black pepper in a bowl until smooth and creamy. Pour egg mixture over pasta, stirring quickly, until creamy and slightly cooled. Stir in guanciale. Top with remaining Pecorino Romano cheese and more black pepper.

JAN'S SPAGHETTI CARBONARA

Steps:

• The cream MUST be double cream as single will curdle. It's hard to give an exact measurment of how much cream but as it comes in a 284ml tub (In the UK anyway) you will need just over half the tub.
• Dice the bacon into 1cm cubes.
• In a mixing bowl whisk the eggs together then add just over half (not all) the tub of double cream, the parmesan and a good grinding of black pepper.
• In a pan large enough to take the pasta when cooked, add olive oil and bacon. Cook until bacon is crisp but not crunchy.
• Add the Vermouth such as 'Noilly Prat', or you could use dry white wine. Simmer down for a couple minutes until you get a syrupy consistency. Take off heat.
• In a saucepan, boil salted water for pasta. Cook pasta until al dente or to your liking, but don't over cook.
• Before draining pasta, reserve little bit (1/4 cup) of pasta water for later use.
• Drain pasta.
• Turn the heat back on the pan with the bacon in to heat up.
• Now you have to be quick with this next bit so it doesn't get cold!
• Put the pasta in same pan that still has the bacon and vermouth in, (over very low heat) and coat with the pan juices.
• Quickly pour egg mixture over pasta, turn off heat, and toss to thoroughly coat the pasta. The egg mixture will be cooked by the hot pasta.
• Use reserved pasta water only, if needed, for moisture.
• Put into serving bowls and finish with ground black pepper, and sprinkle with nutmeg.
• Serve immediately.