Benjamin Ingrosso's Fake Pasta Carbonara
Dive into the rich, mouthwatering world of Benjamin Ingrosso's Fake Pasta Carbonara, where crispy guanciale meets the bold flavors of pecorino cheese for a dish that's both indulgent and comforting. This creamy pasta masterpiece is not just about the ingredients—it's all about that perfect technique to achieve a luxuriously silky sauce that clings to every strand. Get ready to impress your taste buds and elevate your dinner game!
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(2)
- 0,5 dl färsk persilja, hackad
- 1-2 klyftor vitlök
🥛Dairy & Eggs(4)
- 2 ägg
- 2 äggulor
- 2 dl vispgrädde
- 120 g pecorinoost (eller parmesanost) (4.24 oz)parmesan cheese
🫙Pantry Staples(2)
- Olivolja, till stekning
- 4 port spaghetti
🧂Spices & Seasonings(1)
- Svartpeppar nymalen
📦Other(2)
- 0,5 dl torrt vitt vin
- 400 g guanciale (alternativt bacon eller rimmat sidfläsk) (14.1 oz)bacon or cured pork belly
Nutrition (per serving)
Calories
780
Protein
34g
Carbs
55g
Fat
47g
👨🍳 Instructions
- 1
Cut the bacon into strips and chop the garlic finely.
- 2
In a bowl, add two eggs and two egg yolks, then mix in the heavy cream.
- 3
Grate the pecorino cheese as finely as possible and add it to the mixture.
- 4
Place the bacon in a dry pan and let it cook slowly over low heat until the fat has melted.
- 5
Add the garlic and a bit of olive oil once the fat has melted.
- 6
As soon as the garlic is golden, pour in some dry white wine and let it absorb.
- 7
Once the pasta is cooked, toss it into the pan.
- 8
Turn off the heat and add the sauce.
- 9
Top with some parmesan and chopped parsley.
💡 Pro Tips
- ✓Render the guanciale at 250-275°F (120-135°C) for 12-15 minutes before adding garlic, because pork fat requires slower heat to fully emulsify into the sauce; rapid heating above 300°F causes the fat to separate and creates a greasy rather than creamy coating.timing250-275°F, 12-15 minutes
- ✓Reserve 1.5-2 cups (360-480 ml) of starchy pasta water before draining because the emulsion relies on starch particles (gelatinized at 150-160°F) to suspend the fat and proteins; use 3-4 tablespoons per plate to achieve 18-20% starch concentration needed for a silky sauce.technique18-20% starch concentration, 3-4 tablespoons per plate
- ✓Add the egg-cream mixture off heat at 160-165°F (71-74°C) pasta temperature, then toss for 90-120 seconds maximum because egg proteins coagulate irreversibly above 158°F; the residual heat activates emulsification without scrambling, creating a custard-like consistency at 2:1 pasta-to-sauce ratio.timing160-165°F, 90-120 seconds, 2:1 ratio
- ✓Grate pecorino romano to 0.5mm thickness using a microplane rather than a box grater because finer particles (increased surface area by ~400%) hydrate and dissolve into the emulsion within 60 seconds, whereas larger shards remain grainy and won't incorporate fully into the sauce.equipment0.5mm thickness, 400% increased surface area
- ✓Reduce the white wine to a syrup (from 120ml to 15-20ml) by simmering for 3-4 minutes before adding pasta because this concentrates volatile acidity from 5-7% to 30-35%, providing sharp flavor without diluting the emulsion or cooling the pan below critical 158°F threshold.timing120ml reduced to 15-20ml, 3-4 minutes, 30-35% acidity
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
Share this recipe
Benjamin Ingrosso's Fake Pasta Carbonara
Dive into the rich, mouthwatering world of Benjamin Ingrosso's Fake Pasta Carbonara, where crispy guanciale meets the bold flavors of pecorino cheese for a dish that's both indulgent and comforting. This creamy pasta masterpiece is not just about the ingredients—it's all about that perfect technique to achieve a luxuriously silky sauce that clings to every strand. Get ready to impress your taste buds and elevate your dinner game!
📝 Ingredients
Serves 4🥬Fresh Produce(2)
- 0,5 dl färsk persilja, hackad
- 1-2 klyftor vitlök
🥛Dairy & Eggs(4)
- 2 ägg
- 2 äggulor
- 2 dl vispgrädde
- 120 g pecorinoost (eller parmesanost) (4.24 oz)parmesan cheese
🫙Pantry Staples(2)
- Olivolja, till stekning
- 4 port spaghetti
🧂Spices & Seasonings(1)
- Svartpeppar nymalen
📦Other(2)
- 0,5 dl torrt vitt vin
- 400 g guanciale (alternativt bacon eller rimmat sidfläsk) (14.1 oz)bacon or cured pork belly
Nutrition (per serving)
Calories
780
Protein
34g
Carbs
55g
Fat
47g
👨🍳 Instructions
- 1
Cut the bacon into strips and chop the garlic finely.
- 2
In a bowl, add two eggs and two egg yolks, then mix in the heavy cream.
- 3
Grate the pecorino cheese as finely as possible and add it to the mixture.
- 4
Place the bacon in a dry pan and let it cook slowly over low heat until the fat has melted.
- 5
Add the garlic and a bit of olive oil once the fat has melted.
- 6
As soon as the garlic is golden, pour in some dry white wine and let it absorb.
- 7
Once the pasta is cooked, toss it into the pan.
- 8
Turn off the heat and add the sauce.
- 9
Top with some parmesan and chopped parsley.
💡 Pro Tips
- ✓Render the guanciale at 250-275°F (120-135°C) for 12-15 minutes before adding garlic, because pork fat requires slower heat to fully emulsify into the sauce; rapid heating above 300°F causes the fat to separate and creates a greasy rather than creamy coating.timing250-275°F, 12-15 minutes
- ✓Reserve 1.5-2 cups (360-480 ml) of starchy pasta water before draining because the emulsion relies on starch particles (gelatinized at 150-160°F) to suspend the fat and proteins; use 3-4 tablespoons per plate to achieve 18-20% starch concentration needed for a silky sauce.technique18-20% starch concentration, 3-4 tablespoons per plate
- ✓Add the egg-cream mixture off heat at 160-165°F (71-74°C) pasta temperature, then toss for 90-120 seconds maximum because egg proteins coagulate irreversibly above 158°F; the residual heat activates emulsification without scrambling, creating a custard-like consistency at 2:1 pasta-to-sauce ratio.timing160-165°F, 90-120 seconds, 2:1 ratio
- ✓Grate pecorino romano to 0.5mm thickness using a microplane rather than a box grater because finer particles (increased surface area by ~400%) hydrate and dissolve into the emulsion within 60 seconds, whereas larger shards remain grainy and won't incorporate fully into the sauce.equipment0.5mm thickness, 400% increased surface area
- ✓Reduce the white wine to a syrup (from 120ml to 15-20ml) by simmering for 3-4 minutes before adding pasta because this concentrates volatile acidity from 5-7% to 30-35%, providing sharp flavor without diluting the emulsion or cooling the pan below critical 158°F threshold.timing120ml reduced to 15-20ml, 3-4 minutes, 30-35% acidity