Carbonara Recipe

Carbonara Recipe 

My man casually mentioned he loved carbonara, and wouldn’t you know it, the very next day, a recipe for it gracefully appeared on my feed. The universe has a funny way of nudging us, doesn’t it? So, in this Branch blog, I’m sharing my own take on the classic, simple, soulful, and made with love. Because sometimes the most beautiful moments begin with a craving… and end with a perfect bowl of pasta.

What you will need:

୨୧ 80 grams Guanciale

୨୧ 2 tsp finely grated Pecorino

୨୧ 2 Egg

୨୧ 1 tsp finely grated Parmesan

୨୧ 100 grams spaghetti

୨୧salt and pepper

Boil the Pasta

• Bring water to a boil.

• Salt generously.

• Cook spaghetti until al dente.

• Reserve ½ cup pasta water before draining.

 Fry the Guanciale

• Cut guanciale into small strips or cubes.

• Place in a cold pan.

• Turn heat to medium.

• Let the fat slowly render and the meat become crispy and golden.

• Turn off heat.

This rendered fat is your “cream base.” Don't get rid of it !

 Make the Cream (No Cream!)

In a bowl:

• 2 egg yolk

• Pecorino

• Parmesan

• Generous black pepper

Mix into a thick paste.

 The most important step (Off the Heat!)

• Add the drained pasta directly to the pan with guanciale and its fat (heat off).

• Toss to coat pasta in the hot fat.

• Wait 20–30 seconds so it’s hot but not cooking-hot.

• Add the egg-cheese mixture.

• Toss quickly and continuously.

• Add small splashes of reserved pasta water until glossy and silky.

The heat from the pasta + guanciale fat gently cooks the yolk into a smooth sauce.