Magic and pasta
The Italians know a lot about food. From antipasti and pasta, to pizza, risotto, and tiramisu, the list of all-time favourites is endless.
Spaghetti carbonara is right up there when you think of Italian cuisine, so why not treat yourself with ultimate recipe? It’ll be a good break from your routine, and you get a heavenly and comforting bowl of pasta at the same time.
Though it looks like a fairly simple dish, there’s a lot more to making a perfect spaghetti carbonara than meets the eye. And, in this recipe, humble ingredients combine to create a glorious dish.
Chef Mandar Mandav, executive chef of Conrad Centennial Singapore, has shared a detailed step-by-step breakdown and a sprinkling of tips and tricks – such as not making the cream liaison too early – to help you truly understand and master the dish.
Its a win-win from the first delicious bite. Buon Appetito.
Serves two to three persons
Ingredients
100g pancetta
50g pecorino cheese (grated)
50g parmesan cheese (grated)
3 egg yolks
350g spaghetti
2 plump garlic cloves (chopped)
50g unsalted butter
100ml cooking cream
Fresh cracked pepper to taste
Sea salt to taste
Method
Put a large saucepan of water on to boil. When it starts to roll boil, add 1 teaspoon of olive oil to it. Season the water with enough salt. Add in the pasta and cook al dente
Chop 100g pancetta, having first removed any rind
In a clean bowl, finely grate 50g pecorino cheese and 50g parmesan and mix them together
Expert tip: Always take five times the quantity of water to that of pasta. It helps the pasta boil properly.
While the pasta is blanching, take a clean pan and add in the pancetta. On medium flame allow pancetta to cook until golden brown. Keep stirring in between.
Expert tip: Take a room temperature pan and add in the pancetta before turning on the flame. By allowing the pancetta to cook on medium heat, it will render the fat well and the pancetta will become crispy in its own fat.
Once done, add in the chopped garlic.
Make a liaison of cheese, egg yolks and cooking cream
Expert tip: Never make the liaison too early, as it will dry up the emulsification quality of egg yolk which is needed for the pasta.
Turn the heat under the pancetta to low.
When the pasta is ready, lift it from the water with tongs and put it in the frying pan with the pancetta.
Expert tip: Don’t worry if a little water drops in the pan and also don’t throw the remaining pasta water away just yet.
Take the pan of spaghetti and pancetta off the heat
Pour in the liaison and mix well using tongs so that the spaghetti is not damaged.
Expert tip: Ensure that the flame is off and you are not cooking the pasta anymore.
If the pasta is too thick, add a tablespoon of water (not the pasta water as it will be salty)
Add cracked pepper and salt (if required)
Buon Appetito
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