Pro Tips
**Chef's Tips & Troubleshooting:**
- Cook pasta in generously salted boiling water — it should taste seasoned on its own.
- Reserve a cup of pasta water before draining to loosen the sauce if needed.
- Sear proteins in a hot pan for a deep brown crust before finishing in the oven or sauce.
- For baked international dishes, preheat the oven fully before putting the dish in.
Cooking Tips
Cook pasta to al dente (firm to the bite) — it will continue cooking slightly when tossed with hot sauce. Reserve a cup of pasta water before draining to adjust sauce consistency. Taste the sauce before serving and adjust salt, pepper, and cheese. Dried pasta absorbs seasoning, so don't be shy.
Ingredient Substitutions
Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Store in an airtight container in the refrigerator for up to 3–4 days. The flavors often deepen overnight, making leftovers even more delicious. Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
Authentic Carbonara
Authentic Italian carbonara — al dente pasta tossed with guanciale, egg yolks, pecorino romano, and black pepper. No cream needed.
Instructions
- Crack the eggs in a bowl. Beat until the texture becomes smooth.
- Incorporate Pecorino cheese. Continue mixing until cheese and eggs are well blended. Season with ground black pepper. Set aside.
- Cook spaghetti according to package instructions. Set aside.
- Sear Panceta on a clean skillet until it browns, and enough oil gets extracted.
- Incorporate cooked pasta in the skillet. Toss.
- Mix together ¼ cup tap water and ½ cup pasta water and then pour into the sauce mixture. Mix well.
- Pour the sauce into the skillet. Toss while cooking in low heat until well distributed.
- Season with with more ground black pepper.
- Serve.
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Pro Tips & Troubleshooting
- Cook pasta in generously salted boiling water — it should taste seasoned on its own.
- Reserve a cup of pasta water before draining to loosen the sauce if needed.
- Sear proteins in a hot pan for a deep brown crust before finishing in the oven or sauce.
- For baked international dishes, preheat the oven fully before putting the dish in.
Cooking Tips
Taste the sauce before serving and adjust salt, pepper, and cheese. Dried pasta absorbs seasoning, so don't be shy.
Substitutions
Storage & Reheating
Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
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