In our latest professional series entry, Chef Felix Chong from Monti shows us how to make a true Roman carbonara dish.
Guanciale, or at least pancetta should be use for that alluring smoky cured aroma and flavour. Pecorino Romano, and not any other cheese should be used. And for each portion, 2 whole egg yolks are required to make the cream sauce. And no actual cooking cream should be added at all.
In a hot pan, add 100g of chopped guanciale and fry for a few minutes to render the fat. Season with some black pepper. At the same time, cook your pasta for in boiling water until 80 percent cooked next to the pan of guanciale.
Once the guanciale has rendered enough fat and turned slightly brown, add a ladle of pasta water to the pan. By this time, the pasta should be al dente. Immediate transfer the hot pasta into the pan. Toss it quickly to coat the noodles with the pork fat.
You need to turn off the flame at this point and quickly add 2 egg yolks followed by 140g of Pecorino Romano. If it’s too hot, you will end up with scrambled eggs instead of a smooth and cheesy cream sauce.
Mix and toss the pasta to create a magical emulsion that will result in an amazing umami rich cream sauce. That’s how magical and delicious and rich this sauce can be. Simply add more fresh black pepper to help cut through the richness. Sprinkle more pecorino also as a final touch.
And that’s it, a classic Roman carbonara that’s so good and rich from the umami of cheese and pork fat.
A special thanks to Chef Felix Chong.
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