TLDR;
Mati Malitney from Roi, New York City, shares their perfect version of spaghetti alla carbonara, a creamy, rich, and complex dish that relies on high-quality ingredients. The key elements include using guanciale for its superior fat-to-meat ratio, a blend of peppercorns for a more aromatic flavor, and a mix of pecorino cheeses to balance saltiness. The sauce is prepared in a bowl to prevent coagulation, and the pasta is cooked al dente to maintain its texture.
- Guanciale is preferred over bacon or pancetta for its fat-to-meat ratio.
- A mix of peppercorns adds a floral and aromatic flavor.
- The sauce is made with egg yolks, pecorino cheese, pepper, and guanciale fat.
- Cooking the sauce over steam prevents the eggs from coagulating.
- High-quality ingredients are essential for a rich and delicious carbonara.
Intro [0:00]
Mati Malitney from Roi, New York City, introduces the recipe for their perfect version of spaghetti alla carbonara. Mati emphasizes that this traditional recipe, inspired by one of the most popular restaurants in Rome, is simple yet complex, driven by the quality of its ingredients to achieve a creamy and rich flavor without being overly fatty. The initial step involves preparing all the necessary ingredients.
Preparing guanciale [0:31]
Mati explains the importance of using guanciale, the cheek of the pork, for carbonara, noting it's superior to bacon or pancetta due to its balanced fat-to-meat ratio. The guanciale is covered in black pepper and skin, both of which need to be removed. The goal is to achieve a cube that is crunchy on the outside and soft on the inside. The guanciale is cooked in a pan over high heat, then lowered to medium to prevent burning, rendering its fat without needing extra oil or butter. The rendered fat is saved to maintain the guanciale's crispiness.
Toasting peppercorns [2:27]
Mati describes their preference for using a mix of black pepper from Saravak, white pepper from Mtok in Indonesia, and red pepper called Kot to create a more floral and aromatic flavor profile. The peppercorns are toasted in a separate pan to release their flavors and aromas. The pepper is ready when the peppercorns start to jump. The toasted peppercorns are then ground to a texture that is not too fine, using a grinder.
Making carbonara sauce [3:31]
Mati explains that the carbonara sauce is made in a bowl rather than a pan to prevent the eggs from coagulating and the cheese from becoming chewy. The sauce consists of egg yolks, a bit of egg white, a mix of pecorino romano and pecorino molerno cheeses for balanced saltiness, freshly ground pepper, and a spoonful of guanciale fat per person. A little pasta water is added to help melt everything together. The bowl with the sauce is then placed over a pot of boiling water, allowing the steam to warm the sauce and make it creamy without cooking the eggs.
Cooking pasta [5:16]
Mati uses spaghettoni, a thick spaghetti, for its texture and ability to remain al dente. The pasta is produced by small manufacturers and dried slowly at low temperatures to preserve nutritional elements and flavors. Because the other components are salty, only a little salt is added to the pasta water. The pasta should be cooked al dente.
Putting it all together [5:58]
Mati adds the cooked pasta to the bowl with the sauce and begins to mix it. The crispy guanciale is added, while trying to avoid adding more of its fat since it's already in the sauce. The sauce is emulsified by melting all the ingredients together, with the fat from the cheese aiding the process. Adding the right amount of pasta water at the right temperature is crucial for achieving a smooth and creamy texture. The goal is to have an emulsified sauce that is not too watery or too thick.
Plating [7:05]
Mati uses a spoon to plate the pasta, twirling it to create an appealing presentation. More crispy guanciale is added on top, and the dish is finished with a mix of the three peppers. Mati expresses satisfaction with the final result, highlighting the al dente pasta, the aromatic peppers, and the crunchy guanciale. The balance of flavors, especially the saltiness, is emphasized, resulting in a rich yet balanced dish. Mati recommends using high-quality ingredients and following the easy steps to achieve a perfect carbonara at home.