Date Night Cooking

Rigatoni Carbonara with Guanciale and Pistachio - You can make your own pistachio paste, or just buy it as I did. - The guanciale fat has a low smoke point so keep an eye on it. - Place a wooden spoon between the stainless pan and the boiling pot to let steam escape and ensure it doesn’t get too hot. - The egg mixture never touches a flame. It’s just the residual heat. - This is best served immediately - It’s hard to use this method for more than 2 – 4 people
 Ingredients: * 300g (10.5 ounces, about 2⅔ cups) Rigatoni * 100g (3.5 ounces) guanciale, large cigar shape dice * 4 egg yolks * 50g (1.75 ounces) pecorino romano, finely grated * 10g (0.35 ounces) fresh pepper, cracked * 1 tsp pistachio paste * 1 handful pistachio, rough chopped for garnish Instructions: Prepare the Ingredients: * Bring a pot of water to a boil and add rigatoni. * Remove rind and pepper part from guanciale and cut into cubes the size of your thumbnail. * In a bowl, whisk together the egg yolks, pecorino Romano, cracked pepper, and pistachio paste. Cook the Guanciale: * In a cold pan, add the cubed guanciale and bring the heat up slowly. Allow the fat to melt away and the pork to crisp up. Prepare Carbonara Sauce: * Once the guanciale is crisped up, remove the pieces from the pan and set them aside, keeping the fat in the pan warm. * Create a double boiler by placing the stainless bowl with the egg mixture over the boiling rigatoni. Use a wooden spoon between the bowl and the boiling pot to prevent it from getting too hot. * Whisk the egg mixture until it starts coming together, adding a small amount of pasta water to the mixture. * Slowly whisk in ¾ of the reserved guanciale fat. Assemble the Carbonara: * When the rigatoni is cooked, transfer it to the bowl with the egg mixture over the double boiler setup. Add pasta water as needed to achieve desired consistency. * Add in the pieces of guanciale and possibly some more pasta water if needed. * Toss the rigatoni with the sauce until well combined. Serve: * Serve the Rigatoni Carbonara with fresh cracked pepper and pecorino Romano on top. * Garnish with rough-chopped pistachios. #fyp #dinner #pasta #datenight #carbonara