MasterChef star Jock Zonfrillo shares his secret carbonara recipe using nine ingredients – and there’s NO cream
- MasterChef Australia judge has revealed how to make a creamy carbonara pasta
- Jock Zonfrillo created the restaurant-quality pasta dish with nine ingredients
- The recipe is simple to make and there’s no cream in sight
A MasterChef Australia judge has revealed how to make a creamy carbonara pasta that is sure to become a family favourite.
Melbourne-based chef, Jock Zonfrillo, created the restaurant-quality dish with only nine ingredients.
To create the carbonara Jock first placed 250g of spaghetti into a pot over high heat for seven minutes.
Scroll to watch video
Melbourne-based chef, Jock Zonfrillo, created the restaurant-quality dish with only nine ingredients
While the pasta cooked he diced 80g of guanciale cured meat and placed it into the fry pan to caramelise until golden.
To make the classic sauce Jock added one egg and three egg yolks into a bowl with 60g of pecorino romano cheese and whisked them together.
Jock then removed the guanciale from the pan and placed it into a separate bowl and strained the cooked spaghetti.
He added a dash of pasta water into the carbonara sauce, then poured it into a pan with the cooked pasta and 60g of parmigiano-reggiano.
Jock stirred the ingredients together until well combined then added salt and pepper to taste before he dug into his bowl of fresh carbonara pasta.
The Scottish chef also wowed foodies with his Cacio e Pepe homemade pasta that uses similar ingredients to his creamy carbonara.
Jock caramelised 80 grams of guanciale cured meat and combined it once golden with the carbonara mixture, the cooked pasta and a splash of pasta water to add extra creaminess
How to make Jock’s creamy carbonara:
- 250g Spaghetti
- 80g Guanciale
- 1 Egg
- 3 Egg yolks
- 60g Pecorino romano
- 60g Parmigiano-reggiano
- Pasta water
- Salt and pepper to taste
- Place 250 grams of spaghetti into a pot over high heat for seven minutes.
- Dice 80 grams of guanciale cured meat and place it into the fry pan to caramelise until golden.
- Add one egg and three egg yolks into a bowl with 60 grams of pecorino romano cheese and whisk them together.
- Remove the guanciale from the pan and place it into a separate bowl, then strain the cooked spaghetti.
- Add a dash of pasta water into the carbonara sauce then pour it into a pan with the cooked pasta and 60 grams of parmigiano-reggiano.
- Stir the ingredients together until well combined then add salt and pepper to taste to enjoy.
The Scottish chef also wowed foodies with his Cacio e Pepe homemade pasta that uses similar ingredients to his creamy carbonara, he says it is one of the best pastas in the world
What you’ll need to make Jock’s Cacio e Pepe pasta
1 x packet Pasta Garofalo spaghetti
8g cracked pepper
320g pecorino (finely grated)
300g pasta water
1 teaspoon plain flour
In a large pot of boiling salted water, Jock added a teaspoon of plain flour to create a ‘starch’, once created, he cooked the dried spaghetti until al dente.
Meanwhile, he grated the pecorino cheese into a bowl and set aside, he then poured 300 grams of boiling pasta water into a tall beaker before using a stick blender to blend the liquid.
Jock then added two handfuls of cheese to the water, and continued blending, then added the rest of the cheese. After draining the spaghetti, he poured a quarter of a cup of pasta water back into a pot over low heat.
‘Then we’re going to add in cracked pepper and our pasta. We’re going to coat the pasta in the cracked pepper and water. Then we’re going to turn the stove off,’ he explained.
Jock then transferred the peppery spaghetti into a large bowl before adding in the cheese mixture. Once the pasta is coated in the sauce, Jock said you need to let it ‘rest’ for a minute to prevent the dish going ‘clumpy’.
‘For me, this is easily one of the best pasta dishes in the world,’ he added.