Classic Italian Carbonara
Cured Pork Cheek
An authentic Roman carbonara featuring silky egg yolks, crispy cured pork cheek, and sharp Parmesan cheese tossed with hot al dente spaghetti.
Carbonara is a cornerstone of Roman cuisine, celebrated for its luxurious creaminess achieved entirely without heavy cream. This traditional method relies on the emulsion of fresh egg yolks, grated cheese, and the rich, rendered fat of seasoned pork cheek.
Ingredients
- 400 g spaghetti
- 200 g Italian seasoned pork cheek
- 3 egg yolks
- 1 cup grated Parmesan cheese
- 1 tbsp olive oil
- to taste fresh basil leaves
Instructions
- 1Boil the spaghetti
Bring a pot of water to a boil and add the spaghetti to cook until tendercite: 1.
Tip: Ensure the water is at a rolling boil before adding the pasta. - 2Slice the pork cheek
Place the seasoned Italian pork cheek on a clean cutting board and carefully slice it into even strips or cubes. The rich fat content and strong black pepper aroma of the pork cheek are essential for building the authentic flavor base of this dish.
Tip: Ensure the pieces are uniform in size so they render their fat evenly when cooked. - 3Fry the pork cheek
Pour a small amount of olive oil into a pan and add the diced pork cheek. Cook over medium heat, allowing the fat to render out slowly as the pieces fry. Stir occasionally to ensure they cook evenly and become perfectly crispy and golden brown.
Tip: Start with just a touch of oil, as the pork cheek will release plenty of its own rich fat during the cooking process. - 4Combine pasta and pork cheek
Add the cooked spaghetti directly into the flat pan containing the rendered, golden-brown pork cheek cubescite: 1.
Tip: Toss the pasta well in the rendered fat to absorb the rich flavors. - 5Prepare the egg mixture
In a small bowl, separate two to three egg yolks and combine them with a generous handful of grated Parmesan cheese. Use chopsticks or a fork to thoroughly mix the yolks and cheese together until they form a thick, vibrant yellow paste.
Tip: Using only the egg yolks rather than whole eggs creates a much richer, creamier sauce that perfectly coats the pasta. - 6Combine pasta and sauce
Pour the rich egg yolk and Parmesan mixture directly over the warm spaghetti in the pan. Quickly stir and toss the noodles with chopsticks so they are evenly coated in the creamy sauce, using the residual heat to gently cook the egg without scrambling it.
Tip: Make sure to take the pan off the direct heat before adding the egg mixture so the sauce stays smooth and creamy.
