There is no ‘right or wrong’ recipe for this great classic, but each version reflects the culinary approach of those who have tried to interpret it through a different cultural lens: Marco Pierre White reveals how to prepare a ‘NY style’ carbonara with pancetta and cream.
Much has been said and written about carbonara, to the point of igniting heated debates on the web about its origins and its ideal version. There have been numerous reinterpretations by renowned chefs: some have used it as a filling for fresh pasta, such as Heinz Beck in his legendary ‘La Pergola’ fagottelli, while others serve it as an amuse-bouche, such as Marco Martini with his ‘Nascita della Carbonara’ (Birth of Carbonara) in an egg shell. Furthermore, Marco Sacco has created a ‘Carbonara au Koque’ based on tagliolini and dehydrated ham.
The list could go on, but now let's fly to the USA. Marco Pierre White wanted to pay homage to the carbonara that many criticize in Italy: the American combo with cream and pancetta, which he skillfully prepared (and filmed) to be promptly shared on YouTube. From there, ‘New York Style Spaghetti Carbonara’ went viral, thanks in part to the use of only egg yolks, which, according to the chef, makes the dish more enveloping and enjoyable. We challenge you to try it: as we now know, there is no ‘right or wrong’ recipe for this great classic, but each dosage reflects the culinary approach of those who have tried to interpret it through a different cultural lens.
Ingredients for about 4 people
- 400 g spaghetti
- 100 ml cooking cream
- 6 egg yolks
- 100 g pancetta
- 100 g grated Parmesan cheese
Procedure
Bring a pot of salted water to a boil and add the spaghetti. Continue stirring with tongs until it begins to cook. This will prevent the noodles from sticking together.
Cut the pancetta into thin strips with kitchen scissors.
Put the cream and egg yolks in a large bowl and gently beat the egg yolks with a whisk. Stir gently.
After about 5-6 minutes, or when cooked, drain the spaghetti.
Add the egg and cream mixture to the pan in which you just cooked the pasta, then add the drained spaghetti.
Stir the spaghetti into the egg yolk mixture: the heat of the spaghetti will cook the eggs. The sauce should thicken as you stir.
Transfer to plates and add the bacon and Parmesan cheese. Stir and serve.
