Discover Chef Alessandra Ciuffo's innovative technique for creating a creamy and authentic carbonara pasta, using a surprising ingredient and traditional methods.
Pasta dishes are a staple in many households, and the beloved carbonara is a true Italian classic. This traditional dish consists of eggs, pork (typically guanciale, cured pork cheek, but pancetta or bacon can be used), pecorino cheese, black pepper, and pasta. Contrary to popular belief, the original recipe doesn't include cream or butter, relying solely on the richness of the ingredients.
Chef Alessandra Ciuffo has revealed her secret to achieving the perfect carbonara, guaranteeing a luxuriously creamy result while staying true to the classic ingredients. She asserts, 'Once you try this new technique, I promise you won't want to make this dish any other way!' What sets Alessandra's approach apart is her unique use of egg whites, an element often overlooked by other chefs. Her recipe involves mixing the yolks with freshly grated pecorino cheese and a touch of rendered pork fat. Then, she whips the egg whites to soft peaks, adding an extra layer of creaminess when gently folded into the mixture.For this recipe, you'll need 113g of guanciale, a cup of freshly grated pecorino romano cheese, three separated eggs, 454g of your preferred pasta like bucatini, spaghetti, or rigatoni, and black pepper to taste. Begin by chopping the guanciale into bite-sized pieces. Heat a frying pan over medium heat, add the guanciale, and fry until the fat is rendered and the pieces are crispy. Transfer the crispy guanciale to a plate lined with paper towels. Separate the egg yolks and whites into two bowls. Whisk the grated pecorino cheese into the yolks until it forms a thick paste. Stir in about a teaspoon of the rendered guanciale fat. Whisk the egg whites for one to three minutes until they form soft peaks with no liquid remaining at the bottom of the bowl. While the guanciale is frying, bring a large pot of salted water to a boil. Cook the pasta for two minutes less than the package instructions for al dente. Drain all but one tablespoon of the rendered fat from the pan. Add some freshly cracked black pepper and toast for a minute. Add the slightly undercooked pasta to the pan and toss well to coat. Turn off the heat. Combine a ladleful of pasta water with the egg yolk mixture, stir well, and then add to the pan with the pasta. Stir vigorously to create an emulsion and coat the pasta. Add more pasta water if needed to achieve a saucy consistency. Gently fold the whipped egg whites into the pasta until just combined. Serve the pasta topped with crispy guanciale, extra pecorino romano cheese, and black pepper to taste
CARBONARA CHEF ALESSANDRA CIUFFO PASTA RECIPE EGG WHITES CREAMY SAUCE TRADITIONAL INGREDIENTS ITALIAN CUISINE
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