Pasta Carbonaro

Pasta Carbonaro

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The story of Pasta Carbonaro is as rich and flavorful as the dish itself. Originating in the mid-20th century in the picturesque Lazio region of Italy, particularly in the bustling streets of Rome, this iconic pasta dish was born from the practical needs of Italian charcoal workers, known as carbonai. With their demanding jobs, these workers sought a hearty meal that was both satisfying and made from simple, easily accessible ingredients. Thus, the original recipe featured eggs, cheese, guanciale cured pork cheek, and a generous sprinkle of black pepper, all combined to create a comforting, savory delight.

As time passed, Pasta Carbonaro transformed into a culinary staple, cherished not only for its delightful taste but also as a representation of Italian heritage. The dish encapsulates the Italian philosophy of using fresh, local ingredients and transforming them into something extraordinary. It serves as a reminder of how traditional recipes can bring families together, creating lasting memories around the dining table.

At Health Craft, we celebrate this rich culinary legacy while promoting health-conscious cooking methods. Our durable cookware is designed to enhance the cooking experience, allowing you to prepare authentic Pasta Carbonaro with safe cooking practices. With our commitment to quality and craftsmanship, you can create family heirloom recipes that will be cherished for generations to come.

PREPARATION: 30 minutes – Makes 8 Serving

EQUIPMENT: French Chef Knife, Cutting Board, Kitchen Machine food cutter, 8-quart Stockpot with culinary Pasta/Steamer Basket, large skillet

INGREDIENTS:

  • 1 pound pappardelle pasta
  • ½ pound pancetta cut in ½-inch squares
  • ½ cup Romano cheese, grated blade #1
  • ¼ cup Parmesan cheese, grated blade #1
  • 3 whole eggs, beaten.
  • 1 tablespoons mayonnaise
  • 1 tablespoon fresh basil, chopped.

DIRECTIONS:

In the 8-quart Stockpot with culinary pasta basket inserted fill with 4.5-quarts of filtered or purified water. DO NOT USE CHLORINATED TAP WATER. Cover and open the vent and cook over medium heat 275ᵒF until the whistle sounds. Add the pasta, cover, and open the vent and cook until al dente (firm to the bite). Remove the culinary Pasta/Steamer Basket to drain.

Prepare the eggs mixture by whisking together the eggs and mayonnaise. Set it aside.

In the large skillet sauté the pancetta over medium heat275ᵒF until it clarifies, add cooked pasta, stir well, and reduce the heat to low 175ᵒF. Slowly stir in the Romano and Parmesan cheese a small amount at a time. Add egg/mayonnaise mixture stirring quickly to keep from curdling.

SERVING: When cooked, garnish with basil and serve.

NOTE*: if pancetta (Italian bacon) is not available, substitute with sliced bacon, sautéed until almost crisp.

NUTRITIONAL BREAKDOWN PER SERVING: Calories 294; Fat Grams 9; Carbohydrate Grams 35; Protein Grams 18; Cholesterol mg 28; Sodium mg 332.

THE POINT SYSTEM: Calorie Points 4; Protein Points 2; Fat Grams 9; Sodium Points 14; Fiber Points 1; Carbohydrate Points 2½; Cholesterol Points 3.