pasta recipe

Overview

Chef Mati Malitney from Roi in New York City demonstrates his method for making traditional spaghetti alla carbonara, emphasizing ingredient quality, preparation techniques, and balance of flavors.

Ingredient Preparation

• Guanciale (pork cheek) is preferred over bacon or pancetta for its ideal fat-to-meat ratio.
• Remove the guanciale’s skin and black pepper coating before cooking, as both can impart undesirable flavors.
• Dice guanciale into cubes designed to be crunchy outside and soft inside.

Cooking the Guanciale

• Use a hot pan, preferably iron, without added oil, as the guanciale cooks in its own fat.
• Start with high heat, then reduce to medium once guanciale is added.
• Cook until dark and crispy, then transfer both meat and rendered fat to a bowl.

Pepper Preparation

• Use a blend of black, white, and red peppers for a complex, aromatic flavor, though only black pepper is necessary for home cooks.
• Toast peppercorns until they begin to jump, then grind to a medium-coarse texture.

Sauce Preparation

• Mix two egg yolks and half a white per two servings for a rich, creamy base.
• Use a mix of pecorino romano and pecorino molerno for balanced saltiness and texture.
• Add a spoonful of guanciale fat and the prepared pepper to the cheese and eggs.
• Incorporate a bit of pasta water to help emulsify, and gently warm the mixture over steaming water instead of direct heat.

Pasta Cooking and Assembly

• Opt for thick spaghetti (spaghettoni) sourced from small producers, as it stays al dente and retains flavor.
• Cook pasta in lightly salted water, then add directly to the sauce mixture.
• Add crispy guanciale (without extra fat) to the bowl and emulsify with the sauce, adding starchy pasta water as needed for a smooth, creamy texture.
• Plate the pasta using a spoon for a neat presentation, top with more guanciale and the pepper blend.

Final Tips and Recommendations

• Achieve a balance of creamy, smooth sauce with a rich but not overpowering flavor.
• Ingredient selection is key; focus on quality for best results.
• Follow steps carefully for a classic yet slightly unique New York take on carbonara.