Carbonara for Large Group of 10 People (Short Introduction)
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Carbonara for Large Group of 10 People (Short Introduction)
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Hosting a dinner party? Impress your guests with a classic Spaghetti Carbonara that's just as easy to make for ten as it is for two. This recipe keeps it simple yet mouthwatering, using traditional ingredients only, including guanciale, eggs, and Pecorino Romano. Follow along as I show you how to master this dish, ensuring your Carbonara is creamy, flavorful, and perfect for a large gathering.
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Ingredients
- 1 kg/35.2oz thick spaghetti
- 11 eggs
- 350 g/12.3oz Pecorino Romano
- 750 g/26.4oz Guanciale or Pancetta
- black pepper
Instructions
- Begin by preparing your guanciale. Remove the skin and pepper, ensuring to leave the fat intact, and slice it into strips.
- Place these strips in a saucepan over medium-low heat without adding oil. Let the guanciale cook slowly in its own fat for about 10 minutes, gently stirring occasionally with a wooden spoon to prevent it from sticking.
- While the guanciale cooks, separate the yolks from 10 eggs into a large bowl, reserving the whites for another use (such as baking Amaretti Biscuits).
- Add one whole egg to the yolks and whisk until fully incorporated. You can use an electric mixer for a smoother consistency.
- Gradually mix in half of the grated Pecorino Romano until the mixture achieves a thick, creamy consistency.
- Next, check on your guanciale. Once it's crispy and surrounded by rendered fat, carefully strain half of this hot oil into your egg mixture, stirring quickly. The heat from the oil will begin to cook the eggs.
- Sprinkle in additional Pecorino and add as much black pepper as you like, mixing thoroughly. Remember to reserve some Pecorino for garnishing.
- Now, bring a large pot of water to a boil—don’t add salt—and cook the pasta according to the package instructions, stirring every few minutes to prevent it from sticking. Reserve a mug of the pasta water and set it aside.
- While the pasta cooks, prepare another bowl by transferring one-third of the egg mixture into it using a ladle, leaving two-thirds in the original bowl.
- Next, fill a smaller pot with water and bring it to a boil; turn off the stove once the water is boiling. This will be used to gently heat the egg mixture.
- Check if the pasta is ready. Using tongs, transfer two-thirds of the cooked spaghetti into the original bowl with the larger portion of the egg mixture. It's okay if some pasta water drips in as it helps to create the sauce. Then, transfer the remaining -third of spaghetti into the bowl with the smaller portion of the egg mixture.
- At this stage, act fast. Place the bowl with the larger quantity of egg and pasta mixture on top of the still-hot large pot, and the bowl with the smaller quantity on top of the smaller pot. Use tongs to mix the contents of each bowl, gradually adding the reserved pasta water until the pasta is fully coated with a creamy sauce.
- Add in the crispy guanciale along with the flavorful rendered fat. Set aside some guanciale for garnishing.
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5.0
3 reviews
Excellent
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