Spaghetti alla Carbonara Massimo Bottura

Origin of the Recipe: The recipe for spaghetti alla carbonara is a classic of Italian cuisine, particularly associated with Rome. The version proposed by Massimo Bottura, one of Italy’s most famous chefs, stands out for its meticulous preparation and exceptional quality of ingredients. His approach is both traditional and innovative, preserving the essential elements of carbonara while adding a modern touch.

Ingredients:

• 150g guanciale (cured pork cheek)
• 4 egg yolks
• 100g Pecorino Romano D.O.P cheese (grated)
• Freshly ground black pepper (generously)
• 400g egg noodles (spaghetti)
• Salt (for cooking water)

Instructions:

1. Cooking the Spaghetti: Cook the spaghetti in a large pot of salted water with a bit of olive oil and a handful of coarse salt, following the time indicated on the package.

2. Preparing the Guanciale: Slice the guanciale into wide strips and brown it in a hot pan without adding any fat.

3. Preparing the Egg Cream: In a bowl, mix the egg yolks with a pinch of salt, a generous amount of freshly ground black pepper, and the grated Pecorino Romano. Whisk until the mixture is creamy and foamy.

4. Heating the Mixture: Place the mixture over low heat in a saucepan, constantly stirring to avoid cooking the egg yolks.

5. Mixing with Pasta Cooking Water: Add a ladle of pasta cooking water and stir vigorously to make the mixture smooth.

6. Adding the Spaghetti: Once the pasta is cooked and drained, add it to the mixture and gently toss to coat the spaghetti with the creamy sauce.

7. Serving Immediately: Serve quickly, ideally with some freshly ground black pepper sprinkled on top.

Chef’s Tip: The key to a true carbonara lies in the balance between the richness of the eggs and cheese, the saltiness of the guanciale, and the lightness of the spaghetti. It’s essential not to overcook the eggs, in order to achieve a creamy sauce, but not a scrambled one.