Friday August 28, for the last show of "Tous en cuisine" of the week, the chef of M6 has chosen to prepare pasta with carbonara. A great classic of gastronomy, this typically Italian preparation has often been declined, adapted, modified … Discover in video the version of our colleagues of Current Cuisine. Rapido presto, we are used to cooking them with crème fraîche. However, the traditional Italian recipe does not include cream! For Simone Zanoni, the special guest of Cyril Lignac, great Italian chef, it is simply heresy. The guanciale, the Italian peasant bacon, provides enough fat. The following sequence will prove it to you.
Cyril Lignac's carbonara pasta and Simone zanoni
The ingredients for 4 people :
- 400g of fresh spaghetti
- 120g guanciale or peasant bacon
- 120g of pecorino
- 80g of parmesan
- 2 whole eggs
- 4 egg yolks
- 10 whole black pepper berries
- 1 saucepan + 1 spaghetti tongs + 1 ladle
- 1 sauté pan + 1 spatula + 1 mortar + 1 whisk
- 1 microplane grater + 1 knife
- 2 medium bowls + 1 small
Heat the pan over medium-high heat. Slice the bacon into strips of half a centimeter then into sticks or use bacon sticks. Otherwise cut the guanciale into slices and then into thin bacon once the skin (the brown part) has been removed. Dry the bacon in the pan without any other fat. You can keep the rind to add it at the end to flavor the pasta more.
Boil the pasta water without adding olive oil, a mistake we make too often. Add a handful of coarse salt. Crush the peppercorns in a mortar or on a board with the bottom of a saucepan, leaving it mignonette, with pieces. In a salad bowl,
Grate the pecorino and the Parmesan: never buy already grated cheese, you can find flour … In a bowl, break the whole eggs and the egg yolks and mix them with the grated cheeses. Remove the bacon from the pan with a skimmer without discarding the fat made by cooking. Arrange the bacon on absorbent paper.
When the water is boiling, place the spaghetti straight in the center of the pan and let them spread out. Do not break the pasta, let it slide by itself into the water without pushing it. Let them cook according to the instructions on the package. If the package says 8 minutes cooking, count half in water and half in sauce. Remove a minute of cooking if you like them al dente. After half of the cooking time, remove the pasta from the pan and put them in the pan in which the fat left by the bacon remains and add a ladle of cooking water. The pasta will continue to cook in the pan with the fat from the bacon and the cooking water. The pasta will soak up all these scents. Again count half the cooking time.
Pour half a ladle of pasta cooking water into the yolks and cheese mixture to loosen the preparation. Add the crushed pepper. Mix with a spatula. Pour the egg mixture into the spaghetti with the heat turned off and toss the pasta in the pan. The pasta makes a typical "runny" noise. This step allows you to continue cooking the pasta. Add a little cooking water if the pasta seems too dry.
The last step is to add half of the grilled bacon to mix it into the pasta. Always on the fire extinguished but with the inertia of the cooking, the pasta continues to soak up the flavors of the guanciale. Arrange the plates by taking the spaghetti with tongs. Roll them up in the ladle to form a small nest. Finish by adding new crispy bacon on top. A little grated pecorino on top and the plate is done.
Read also :
⋙ Pasta, pasta, yes but original!
⋙ Italian pasta: 10 easy and delicious fall recipes
⋙ The 6 secrets that Italians hide from us to make pasta a success!