How To Make Pasta Carbonara With Garlic Butter Toast
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Recipe Overview
Overview
Pasta Carbonara is a classic Italian dish that has captured the hearts of many, and for good reason. This recipe elevates the traditional Carbonara by incorporating Guan chal, a rich and flavorful cured pork cheek, which adds depth to the dish. If you can’t find Guan chal, bacon or pancetta can be used as a substitute, making it accessible for home cooks everywhere.
The preparation begins with salting the pasta water generously, which is crucial for infusing flavor into the pasta. As the pasta cooks, the garlic and shallots are sautéed to create a fragrant base. While traditional recipes often omit these ingredients, they provide a delightful twist that many will appreciate.
The magic happens when you combine the cooked pasta with the egg yolk and cheese mixture. The residual heat from the pasta gently cooks the eggs, creating a luscious, creamy sauce without scrambling them. This technique is essential for achieving that silky texture that Carbonara is known for.
To complement the pasta, garlic butter toast points are prepared, adding a crunchy texture that pairs beautifully with the creamy pasta. This dish is not only satisfying but also a fantastic option for impressing guests or enjoying a cozy night in. With its rich flavors and comforting qualities, Pasta Carbonara is sure to become a favorite in your household.
Recipe Details
Steps & Tips
Gather ingredients for pasta carbonara including pepet riate, Guan chal, garlic, shallot, and parsley.
Tip: Salt your pasta water heavily to impart flavor into the pasta.
Mince fresh garlic for the pasta and garlic paste for the garlic bread.
Dice shallot while leaving the root intact for easier handling.
Dice parsley for garnish.
Mix melted butter, garlic paste, and seasoning for garlic butter.
Tip: Save about a half a cup to a full cup of pasta water to emulsify with the egg yolks.
Brush garlic butter mixture onto sliced baguettes.
Bake garlic butter toast points in the oven at 400°F for about 10 minutes.
Tip: Add a little truffle oil to elevate the flavor for a special occasion.
Start cooking Guan chal in a cool skillet with olive oil to render fat.
Add minced garlic and shallot to the skillet and mix over medium-low heat.
Kill the heat and let the skillet cool down.
Tip: Let the pan cool down before adding the egg mixture to avoid scrambling the eggs.
Whisk egg yolks with Parmesan and Pecorino Romano cheese.
Tip: Don't go too crazy with the salt when adding to the egg mixture, as the cheeses are already salty.
Slowly add cooled pasta water to the egg mixture while whisking.
Tip: Gradually incorporate pasta water to temper the egg mixture without scrambling.
Fold the egg mixture into the pasta with Guan chal, garlic, and shallots.
Plate the pasta and top with more Parmesan cheese.
Serve the pasta with garlic butter toast points.
Ingredients
Ingredient: Dairy
→ Substitution: Nutritional Yeast
Ingredient: Eggs
→ Substitution: Flaxseed Meal + Water
Ingredient: Gluten
→ Substitution: Gluten-Free Pasta
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Pasta Carbonara traditionally uses Guan chal, a type of cured pork cheek.
- •The key to a creamy Carbonara is to mix the egg yolks with hot pasta water to avoid scrambling.
- •Garlic and shallots are not traditional in Carbonara but add extra flavor.
- •Using high-quality ingredients, like Parmesan and fresh eggs, enhances the dish's flavor.
