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Carbonara ｜ Joshua Weissman's recipe transcription

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Joshua Weissman

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Ingredients

spaghetti : 1 pound (about 453 g)
bacon : 5 ounces
Extra virgin olive oil : 2 tablespoons
Egg (L size) : 2 pieces
egg yolk : 5 pieces
Pecorino Romano (sheep milk cheese) : 1 ounce
Parmigiano Reggiano : 1 ounce
Black pepper : Favorite amount

Time required

40minutes

Procedure

1) Boil water in a pot 01:34
Add water and salt (not included in the amount) to about 4/5 of a large pot and bring to a boil.
2) Cut the bacon 01:55
Cut bacon to a width of 0.5 inches (a little over 1 cm).
3) Boil spaghetti 02:14
Put spaghetti in the water boiled in 1 and boil for the indicated time indicated on the bag.
4) Fry bacon 02:38
Put extra virgin olive oil in a frying pan and fry on medium heat for about 5-8 minutes until the bacon is fragrant. Leave it in the frying pan.
5) Make the sauce 02:55
Put eggs, black pepper and grated cheese in a medium bowl and mix with a whisk.
6) Drain the spaghetti 03:22
Before discarding the hot water, save about 1 to 3/4 cup (about 250 to 190 ml) of boiled juice and then drain the hot water.
7) Add spaghetti to 4 and mix. 03:45
Put the spaghetti drained in the frying pan of 4 and mix the bacon with tongs.
8) Add sauce and boiled juice 03:58
Add the sauce and pour 1/2 cup of the boiled juice that was saved while mixing. Add salt (not included in the amount) to adjust the taste.
9) Serve on a plate 04:39
Serve spaghetti on a plate, grate Parmigianino Reggiano (not included in the amount), and grind black pepper to complete.

Point

・ Be aware that measuring cups made overseas may have different capacities from those made in Japan.
・ Bacon is even better if you have a salted pork toro called Guanciale. Pancetta is also recommended.
・ It is convenient to grate the cheese in advance.
・ By setting the boiling time to the time stated on the bag, it becomes al dente.
・ It is better to add more black pepper to the sauce.
・ Emulsify the sauce by using boiled spaghetti juice.
・ Adjust the amount of boiled juice to be added with 1/2 cup as a guide.
・ Since process 7 and subsequent steps work with residual heat without using fire, spaghetti uses boiled food.