Not even a 40°C day in Naples could deter Chef Orazio from creating his succulent spaghetti alla carbonara. Travelling home for the first time in a few years, followers of the household name Sydney chef were treated to a feed of content showcasing the joy of food in its freshest form, best shared with family and friends. Offering a real time taste of fine produce, straight from the Italian source to your screen.
Having now returned home, our friend Orazio D'Elia shares his spaghetti alla carbonara recipe. Offering a taste of Italy as it should be, using the finest ingredients available at Gourmet Life, for you to recreate. Dictated by the availability of gourmet goods in Australia, most understand Carbonara to be made with pancetta and 'parmesan'. Those who know food however know guanchiale and pecorino are to be used to achieve its formidable, intended Roman form.
Guanciale, pork jowl cured in a complex mix of salts and spices, holds a more nuanced depth of flavour in comparison to its pancetta counterpart which is sourced from the belly and simply salt and pepper cured. Similarly, both aged, salty hard cheeses, Pecorino has a stronger flavour than parmesan. Made with sheep's milk rather than cow, Pecorino delivers a bitter, more intense salty hit to elevate any dish.
- 12 eggs yolks
- 200g pecorino
- 200g guanciale
- 500g spaghetti
- Lots of pepper
- Firstly, cut the guanciale into your desired slice size, placing in a pan on low heat, letting it sweat out.
- Meanwhile, separate egg yolks from whites into two bowls.
- In a large bowl add egg yolks only, pecorino cheese and a generous amount of pepper to taste. Mix to combine.
- Let the guanchile sizzle away until golden and crispy before taking off the heat.
- Next, add the guanciale fat to the eggs mixture, leaving the meat aside to be added later and placing the pan back on the stove top with juices remaining.
- Salt water in a pot and place on high heat. Once boiled, place spaghetti into the pot and cook until al dente.
- As this boils away, place the bowl of egg yolk and cheese mixture on top of the post of boiling pasta, whisking continuously until smooth and paled (6-8 minutes). Using the steam from the heat below to form the savoury carbonara 'custard'.
- Returning the guanchile pan to a low heat, add a few ladles of pasta water to lift the remaining oils, leaving no flavour behind.
- Next, turn off the heat, adding in the al dante spaghetti, tossing to combine.
- Once holding a slight shine from the moisture, add the 'custard' mixture to the pan of pasta folding the contents together off the stove.
- Now combined, plate the succulent pasta, evenly placing the guanchile along with additional pecorino and pepper to taste, to serve immediately.