Italian · Rome
Spaghetti Carbonara
The most misunderstood pasta in the world. No cream. No exceptions. The guanciale renders its fat. The egg yolk emulsifies off heat. The whole thing takes four minutes and cannot be rushed.
I
The Market List
The benchmark for each ingredient, and who stocks it near you. Tap a stockist to go straight to the product.
200 g
guanciale
cured pork cheek, not pancetta — cut into small lardons
Not yet stocked in British Columbia
400 g
spaghetti
or tonnarelli
Your own market
6
egg yolks
free-range, room temperature
Your own market
1
whole egg
free-range, room temperature
Your own market
80 g
Pecorino Romano
finely grated — cold, straight from the fridge
Your own market
40 g
Parmigiano Reggiano
finely grated, optional but rounds the edge of Pecorino
Your own market
2 tsp
black pepper
freshly and coarsely ground — Sarawak or Tellicherry preferred
Your own market
120 ml
pasta water
salted, starchy — the emulsification medium
Your own market
II
The Method
1
2
3
4
5
6
7
8
VI
What to Pour
The pairing
Bisol Cartizze Dry
Bisol · Prosecco DOC / DOCG
Cut — the bead (a fine, persistent bead) scrubs the cream and salt between bites; the palate arrives clean at every pass.
Not yet stocked in British Columbia
Sparkling wine
From British Columbia
2017 Sparkling Brut
Phantom Creek Estates · Black Sage Road
Cut — the bead ('fine, persistent mousse') scrubs the cream and salt between bites; the palate arrives clean at every pass.
Phantom Creek Estates · Oliver →Sparkling wine
Without alcohol
GT's Synergy Organic Kombucha — Gingerade
GT's Living Foods · Los Angeles
Cut — the bead ('effervescent') scrubs the cream and salt between bites; the palate arrives clean at every pass.
Not yet stocked in British Columbia
Non-alcoholic
Each tap is counted, so the stockist sees the demand Provenance sends them.
The whole pairingVII
Origin & Lineage
Roman