'Christmas' Carbonara
By L'OCA
This classic ‘coal miners’ pasta dish gets elevated with a non-traditional sprinkle of colourful Christmas joy…
5 min prep time
20 min cook time
Serves 2
Why we like it
According to legend, carbonara got its name because it was a hearty and satisfying meal for charcoal workers in Italy. However, many believe it might have originated in a small restaurant in Rome called 'Il Carbonaro.'
While there's debate about its true origin, most people agree that a traditional carbonara is built upon a mixture of egg yolks, ground pepper, Pecorino Romano cheese, and rendered cured pork to make a rich, silky sauce.
But what makes this carbonara, a playful ‘Christmas' Carbonara?
It’s the green spinach noodles, and the freshly ground pink peppercorns capture the colour and spirit of the season...
Ingredients
Preparation Notes
Although traditional carbonara recipes call for guanciale, the cured meat from a pig’s jowl, this ingredient is often difficult to find.
Pancetta, another cured pork product is a suitable substitute and provides a comparable flavour.
In order to avoid scrambling the egg yolks, it is essential to combine them with the pasta off the heat of the burner.
Instead, only use the residual heat from the pan, to create the dish’s signature silky smooth sauce.
Making the recipe
Step 1
Pasta
- Bring a large pot of salted water to a boil and cook the fresh pasta until al dente, according to the package’s instructions, between 1-3 minutes.
- Reserve about 250ml of the pasta water, and drain pasta into a colander.
Step 2
Pancetta
- In a large skillet over a medium-high heat, melt half of the butter, and cook the pancetta until crispy, about 5-6 minutes, stirring often for even cooking.
- With a slotted spoon, remove the pancetta from pan, and set aside on a plate lined with paper towel.
Step 3
Combine
- In the same pan, toast the cracked black pepper along with the remaining fat until fragrant, about 10-20 seconds. Be careful not to allow it to burn.
- Off of the heat, return the pancetta to the pan, along with the Pecorino Romano, the cooked pasta and if necessary, some reserved pasta water to separate the noodles.
Step 4
Sauce
- Whisk the egg yolks together, then pour into the pan, and stir vigorously until the sauce thickens, but does not scramble.
- Add the remaining butter, and combine until everything is coated.
Step 5
Serve
- Divide the pasta into two pasta bowls, season to taste with salt, garnish with a generous sprinkling of pink peppercorns, and serve immediately.
