oftt

Michael Tucker's Carbonara

Print Email

Ingredients:

Spaghetti – just enough for me – 120 grams – about a quarter-pound
Olio – just a touch
Bacon – guanciale, of course from Norcia or, best of all, from my friend and butcher, Ugo; as much as you want
Eggs – for me, only one egg yolk – fresh from a local chicken
Cheese – pecorino stagionato – that means the seasoned pecorino – hard for grating. It’s salty and powerful and many good cooks believe it’s the crucial ingredient in a carbonara – una mancia – a nice handful
Onion – This is blasphemy. Most people don’t put any onion in carbonara. I like it. And, going against every Italian recipe book, instead of slicing it thinly, I leave it in nice sized chunks. It’s the way I like it.
Pepper – fresh-ground black pepper – used liberally

In the pan:

in-the-bowl1. Put a large pot of water on a high flame. The dish can be made while it’s coming to boil.

2. Slice the guanciale into bite-sized pieces; chunk the onion; grate the cheese;

3. Separate the yolk, mix it in a bowl with the cheese and a little pasta water; stir with a fork; grate a lot of pepper into it;

And in the bowl:

4. In a sauté pan, heat a tbsp. of olive oil and throw in the guanciale; when it crisps up, add the onion; saute until the onion gives it up – maybe two minutes; add a half-ladle of water from the pasta pot to the sauté pan;

5. When the pasta’s done, drain it and add it to the pan, leaving it a bit wet; toss for a while with a wooden spoon; add the egg, cheese and pepper mixture and continue to toss;

6. When it all creams up, grate more pepper than you think is right over the top. It’s right. 

- Recipe courtesy of Michael Tucker

 

restaurant news

IHOP
Mid-Atlantic
by Ilene Amy Berg

ihop2.jpg Before there was IHOP, there was Gwynn’s. 

When I was a kid in suburban Teaneck, New Jersey, it was always a treat to go for Sunday brunch with my family at Gwynn’s on Teaneck Road.  Gwynn’s...

Read more...
An Artful Dinner at The Modern in NYC
New York
by David Latt

momatartareWorking on an article for Bespoke Magazine about multi-course upscale dining, I interviewed Chef Gabriel Kreuther at MoMA's The Modern.

We talked on the phone for half an hour during which time he...

Read more...
Czeching In
New York
by Alison Wonderland Tucker

facebook-check-in-nfc-smart-poster-300x300“I just need to get out of the apartment.” I whined to my friend Blaine on the phone.

“It’s raining.”  He replied.

I looked out the window.  It was just drizzling.

“I don’t care.  I need to do...

Read more...
Rioja and Tapas at Sonoma Wine Garden
Los Angeles
by Lisa Dinsmore

swgpatio.jpgLos Angeles is a very large and fractured city. Most people, myself included, tend to play where they live because commuting is such an unknown quantity. Sure you get used to leaving yourself...

Read more...