By Mathieu Girard
In collaboration with Côté Caen (Calvados), Liberty offers you every weekend a recipe, simple and effective, concocted by the Sunday Photographer. This October 11, 2020, this gourmet explains the real recipe for pasta carbonara.
"Like a good Norman, butter and cream are THE basis of gourmet cuisine … Except when I put on my Italian Mamma costume to make an iconic recipe. Here is the real recipe for Carbonara. Before you get started, you will have to make a short stopover at the Italian grocery store located at 75 rue du Vaugueux, to buy a product that I fell head over heels for: the guanciale (to pronounce "I cry" so much. is good). "
For four bon vivant: 320 g of spaghettoni, 9 eggs, 100 g of guanciale, 80 g of Parmigiano Reggiano, 80 g of Pecorino Romano, salt and pepper.
Boil a large volume of water. During this time, grate your cheeses, and cut the guanciale into small cubes. In a bowl, put 1 whole egg, 4 yolks, and three quarters of the grated cheese just before, and lots and lots of pepper (at least 10 turns of the mill). The water is hot ? Salt and let's go for cooking our pasta.
In the hot sauté pan, brown your guanciale dice until they cry. Three to four minutes later, remove them, but keep this good fat for the rest of the operations. Three minutes before the end of the pasta cooking, take a ladle of the cooking water, pour into your bowl and whisk vigorously so that the eggs do not cook. The cheese must also melt to obtain a smooth apparatus.
Drain your pasta once cooked and pour it into the pan used for the guanciale. Over low heat, wait a few moments, pour in the bowl and stir constantly until the mixture becomes creamy as it thickens … We put our diced guanciale back in, a good handful of cheese and it's almost ready.
Our expert: the Sunday Photographer
Me, it's Guillaume aka "Le Photographer du Dimanche". I have been a food photographer for two years, and passionate about cooking since I was little. In addition to taking photographs for restaurants, chefs, pastry chefs or passionate producers, I also sometimes go behind the stove with my chef, Étienne, for our Bombance evenings under the banner of "street good food". Côté Caen will not fail to inform you!
Until we meet you there one day, I hope we have a good time together.
Make a pasta nest, in which you pour an egg yolk, a handful of grated cheese, pepper, and a few guanciale veils as in the photo.
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