EFK Tested
EFK Pasta Carbonara
Carbonara with crisp pork, eggs, Pecorino, black pepper, and pasta water. The sauce is emulsified off direct heat so it stays silky instead of scrambling.
From the EFK recipe collection
- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
- Yield
- 4 servings
Let’s get cooking
Ingredients
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Directions
- Bring a pot of water to a boil and salt it lightly. Cook pasta until just shy of al dente, reserving at least 1 cup pasta water.
- Meanwhile, cook the guanciale or pancetta in a large skillet over medium-low heat until the fat renders and the pieces are crisp. Remove the skillet from direct heat.
- Whisk the eggs, yolks, Pecorino, and black pepper in a bowl until thick and smooth.
- Add the hot drained pasta to the pork and rendered fat and toss well. Let the pan cool briefly so it is hot but not aggressively sizzling.
- Add the egg-cheese mixture while tossing constantly. Add hot pasta water a tablespoon or two at a time until the sauce becomes glossy and coats every strand. Return to very low heat only if necessary, tossing continuously and never allowing the eggs to scramble.
- Serve immediately with additional Pecorino and pepper.
Equipment
BlueStar range
Large pasta pot
de Buyer 12.5-inch skillet
Mixing bowl
Fine grater or Microplane
Tongs
Food safety & storage
Traditional carbonara is emulsified off direct heat and the egg mixture may not reach 160°F. Use pasteurized eggs for pregnant, older, very young, or immunocompromised diners. Keep eggs refrigerated, serve promptly, refrigerate leftovers within 2 hours, and reheat leftovers to 165°F.
View this recipe on the original EFK website ↗