Classic carbonara

Welcome Pasta People! For this lesson I am going to be teaching everyone the cold cook method for dried boxed pasta. Be sure to have all of your ingredients ready and organized. As we say in the kitchen - mise en place!

One pound of dried pasta is approximately 4 servings.

Carbonara

4-6oz guanciale, skin off (substitute bacon or pancetta)

freshly cracked black pepper

3oz pecorino or parmigiano (or combination), grated

3ea egg yolks

(dried pasta)

1. separate  yolks and place in a large bowl near the stove to temper

2. bring a large pot of water to a boil, salt.

3. in a wide sauce pan, begin rendering the guanciale over medium low heat. when golden and translucent. remove from heat. add black pepper to toast.

5. while pasta is cooking, whisk together pecorino and egg yolks to form a paste.

6. when the pasta is finished cooking, drain and add to the pan of rendered guanciale and its fat - quickly toss to begin emulsifying with a small amount of pasta water.

7. finally transfer to the bowl of  egg mixture and continue to drag the pasta through the sauce to emsulfy, creating a marriage of the two together.

kitchen equipment

pasta pot (for boiling water, wide and shallow is best)

sauce pan (for pasta)

bowl (for mixing)

strainer or spider (for removing pasta from water)

spoon & fork (for eating)

kitchen towel(s)

small bowl for separating eggs

microplane or box grater (for cheese)