How to Make Carbonara like Roman Italian in Familiar Ingredients
The reason why this Carbonara taste Much Better and Much more like Real Italian is the Pork neck. Not the Pork cheek (Guanciale) Very close part of the meat. Guanciale cost very expensive in the net. I have never seen Guanciale in my near by markets too. Why not make it by familiar ingredients. I can find Pork neck (Tontoro in japanese) And I did this. The answer was Extraordiary Delicious!
What you need
Guanciale (Tontoro)
〇 Tontoro 60g
〇 Sage powder little bit
〇 Rose mary powder
〇 Oregano dried
〇 Salt pinch
Carbonara cream
〇 Eggs ２ small size whole eggs
〇 Parmesan cheese 50g
〇 Pasta water 80cc
〇 Black pepper alot
〇 Pecorino romano cheese for Option adjust parmesan cheese if you mix
〇 Pasta 90g
〇 Water 1500cc
〇 Salt 1 tbsp or less （1％ or less ）
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How to make
１ Make Tontoro guanciale first low heat and slowly to make crispy
２ Make carbonara cream with eggs and cheese
３ Boil your pasta to aldente
４ Mix 80cc of pasta water to carbonara cream
５ Mix pasta to guanciale cooking pan. You will see alot of fat but it is needed to make this Carbonara. Now no heating at this point
６ Pour carbonara cream
７ Keep lowest heat and mix slowly. Check the thickness. Recommend to finish earlier than your final image.
Points
〇 Turn the heat off for once when you pour Carbonara cream.
〇 Eat quick because there are no cream in this Carbonara. It will turn more crumbly as the time goes.
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#carbonara #カルボナーラ #gontaskitchen