Alla Carbonara - as the Coalman's wife would make it. This is a hearty dish that's easy to make and so satisfying. Before the chill of winter is gone, enjoy this pasta.
Because of "Head to Tail Eating", "Momofuku Noodle Bar", and "Cochon" you might think it's all pork, all the time. It's not really too far from the truth. Though we did give you a Vegetarian Cajun cookbook recommendation.
Bacon, Pancetta or Guanciale?
Remember Guanciale? Guanciale is the key ingredient most often omitted in a wonderful pasta dish called "Carbonara." Guanciale is the pork jowl that is cured, not smoked. In many recipes you will see bacon or pancetta substituted. While those are both tasty, the classic preparation contains guanciale. It also does not contain cream, nor peas, nor mushrooms, nor onions, nor garlic.
Each of the substitutions may be tasty, but will not render a traditional carbonara dish. This recipe is a variation, admittedly (onions), but it holds true to the classic use of guanciale. The fat in this pork jowl, along with the wine/herb cure make all the difference in terms of the silkiness of the sauce and the balance of the flavors. With bacon, you get hickory or other smoked wood flavor; with pancetta, it's a salty cure and different fat.
Ingredients On Hand: Here are key ingredients which are likely to be in your fridge or pantry already:
- Pasta (spaghetti or linguine is best)
- eggs
- parmigiano-reggiano and/or pecorino romano
- onions if you so desire
- parsley
What to Buy:
- Guanciale: Find this cured pork and buy it. It is worth the investment.
How to Prepare:
- Put pasta water on to boil, open a bottle of medium dry white wine, pour a glass. Enjoy..
- Chop guanciale into rectangular dice about 3/4"
- Beat four eggs together in a bowl, set aside
- Slice medium onion thinly
- Crisp guanciale in medium hot pan, Adding a bit of olive oil or butter if needed.
- Remove bits from pan, saving fat in the pan to cook onions.
- Sweat the onions, degalze with half a glass of white wine (or Vya Vermouth).
- When you drain the pasta save a ladle full of the cooking water to temper the eggs. Drain over a large pasta bowl to heat the bowl.
- Place the pasta in the warmed bowl, toss in the softened onions, then add tempered eggs and toss quickly.
- Add 1/2 - 3/4 C of grated parmigiano-reggiano, generous grating of black pepper and parsley at end.
That's it! Ten steps to a delicious, traditional, Coalman's Pasta or Pasta alla Carbonara.
Tips:
- The heat of the bowl and the pasta, along with the ladleful of pasta cooking water should sufficiently cook the eggs.
- Careful not to curdle the eggs by tossing this pasta in the pan used to render the guanciale and sweat the onions. This will still produce a tasty bowl of pasta but it will resemble scrambled eggs rather than a beautiful creamy coating for your noodles.
