About
Some places are underestimated in their ability to create amazing cuisine, the U.S. Midwest among them. This Midwest Carbonara is proof that no matter what others think, the Midwest knows where the flavor is at! A creamy parmesan sauce tops tender spaghetti, and then is sprinkled with fresh-from-the-pasture guanciale (or thick-cut pork cheek, yum!) and is authentically adorned with a fresh-from-the-hen-house egg yolk. Invite all your good ol' buddies over for some down-home, momma-makes-it-better Midwest Carbonara. See? The Midwest truly does know best!
Ingredients
- For the carbonara:
- 3 tablespoons kosher salt
- 1 (16-ounce) box spaghetti
- 4 tablespoons olive oil, divided
- 1/2 pound guanciale (cured pork cheek), small-diced, can substitute pancetta or thick-sliced bacon
- 4 large eggs, yolks and whites separated
- 1 teaspoon freshly ground black pepper
- 1/4 cup fresh flat-leaf parsley, chopped
- 1 cup parmesan cheese, freshly grated
- Optional, for garnish:
- black pepper, to taste
- fresh parsley, to taste, chopped
- parmesan cheese, to taste, freshly grated
Directions
Step 1 -In a large pot, bring water and the salt to a boil.
Step 2 -Add the spaghetti to the boiling water and cook until just shy of al dente, about 1 minute less than the suggested cooking time, according to the package directions.
Step 3 -Reserve 1/4 cup of the pasta water, draining the remainder.
Step 4 -Cover the pot and keep the spaghetti hot.
Step 5 -In an extra-large skillet over medium-high heat, add 1 tablespoon of the olive oil.
Step 6 -Add the guanciale to the hot oil and cook, while stirring, until almost crisp, about 3-5 minutes.
Step 7 -Add the reserved pasta water to the crisp guanciale and deglaze the pan using a wooden spoon to scrape the bottom and release the browned bits.
Step 8 -When the guanciale-water mixture comes to a boil, turn off the heat and set it aside.
Step 9 -In a large bowl, add the egg whites and whisk just until foamy.
Step 10 -Add 1 teaspoon of the black pepper, 1/4 cup of the parsley, 1 cup of the parmesan cheese, and the remaining olive oil to the egg whites and stir to combine.
Step 11 -Add the egg white mixture to the guanciale-water mixture, while vigorously stirring until well-combined.
Step 12 -Add the hot spaghetti to the sauce mixture and toss well to combine.
Step 13 -In four serving bowls, evenly divide the spaghetti mixture.
Step 14 -Top each serving of the spaghetti mixture with 1 of the egg yolks.
Step 15 -Garnish each serving with the extra black pepper, the extra parsley, and the extra parmesan cheese.
Step 16 -Serve immediately, allowing each diner to mix the egg yolk into their serving of the pasta prior to consuming. Note: This way of serving carbonara is very authentic, but if you are concerned about the egg yolk, whisk the 4 whole eggs together instead of just the egg whites in Step 9, then follow the remaining recipe instructions.
