Gordon Ramsay’s delicious carbonara dinner recipe can easily be made in 10 minutes (2024)

FAQs

Gordon Ramsay’s delicious carbonara dinner recipe can easily be made in 10 minutes? ›

Whisk Like You Mean It

You're using more egg yolks than whites here, which is what makes carbonara so rich and luxurious. But there's still two eggs-worth of whites in there. Whisking your eggs so that the whites are completely incorporated into the yolks will give your sauce a more uniform texture.

Whisk Like You Mean It

You're using more egg yolks than whites here, which is what makes carbonara so rich and luxurious. But there's still two eggs-worth of whites in there. Whisking your eggs so that the whites are completely incorporated into the yolks will give your sauce a more uniform texture.

Every carbonara chef, from purist to apostate, agrees on one thing, though: it's a meal that should be eaten immediately—carbonara is at its best fresh off the heat.

The use of thermal processing is the most effective method for Salmonella inactivation in preparations containing eggs. Consequently, according to regulatory agencies, it is generally mandatory that these preparations must be completely cooked to a temperature of at least 70 °C.

What not to put in Spaghetti Carbonara? Don't put garlic, cream, milk or butter. It is not needed. It is fine if you want to make a dish with those ingredients, but if you want to learn how to make this dish correctly, use only pecorino, eggs/egg yolks, black pepper, guanciale, and pasta water.

And indeed, there's plenty of recipes that cheat by adding in cream. But today, we're making spaghetti carbonara properly, the authentic, traditional way. No cream. Just egg, cheese and a splash of starchy pasta cooking water.

A mixture of Pecorino and Parmigiano Reggiano, and a few drops of extravirgin olive oil to help rebdring the guanciale are allowed. Why don't traditional pastas use cream? The reason is that cream isn't used in Italian pasta dishes is that it can be overpowering.

Guanciale is a cured meat made from pork jowl/cheeks. If you can't get hold of any, substitute it for pancetta. However if you can find it at a local deli, it's worth it. Finely grating the cheese helps it melt deliciously smoothly with the eggs and avoids any stringy, melted cheese bits in your sauce.

The ingredients are the classic ones: aged guanciale, egg yolks, Pecorino cheese (with the addition of Grana Padano to balance the saltiness), and freshly ground black pepper.

Why no garlic in carbonara? ›

Why is there no garlic in carbonara? Because it's an Italian dish, not an Italian-American dish, and Italian cooking does not use garlic as heavily as Italian-American cuisine. You can either make a carbonara, or the same dish with added garlic (just don't call *that* carbonara, it's not).

Pecorino Romano: This aged sheep's cheese is always traditionally used in the Roman pastas, and its salty, grassy, earthy flavor is absolutely delicious in carbonara. That said, if Pecorino is unavailable at your local grocery store, you can use Parmesan as a non-traditional substitute.

Finely grate 50g pecorino cheese and 50g parmesan and mix them together. Beat the 3 large eggs in a medium bowl and season with a little freshly grated black pepper.

Consequently, according to regulatory agencies, it is generally mandatory that these preparations must be completely cooked to a temperature of at least 70 °C. Otherwise, pasteurized eggs must be used (Brazil 2004; Canada, 2013; CDC, 2011; FDA, 2016).

Traditional carbonara sauce is made with whole eggs, not just the yolks. However, some recipes do call for just yolks. In the traditional recipe, the eggs are beaten together with grated Pecorino Romano cheese, black pepper, and sometimes a bit of Parmigiano-Reggiano cheese.

Traditional carbonara sauce is made with whole eggs, not just the yolks. However, some recipes do call for just yolks. In the traditional recipe, the eggs are beaten together with grated Pecorino Romano cheese, black pepper, and sometimes a bit of Parmigiano-Reggiano cheese.

Using a large mixing bowl and setting it over the boiling pasta water to create a makeshift double boiler helps prevent you from accidentally scrambling the eggs.