Introduction
Carbonara sauce, a creamy and savory classic, is made even better with the smoky touch of the Arteflame grill. This recipe brings the traditional flavors of Italian cuisine to your outdoor grilling experience. Pair it with pasta and your favorite grilled proteins for a dish that delights every palate.
Ingredients
- 4 oz pancetta or guanciale (cut into small cubes)
- 2 large egg yolks
- 1 large whole egg
- 1/2 cup freshly grated Pecorino Romano cheese
- 1/2 cup freshly grated Parmesan cheese
- 1 clove garlic (optional, for flavor infusion)
- Freshly ground black pepper (to taste)
- 12 oz cooked pasta (spaghetti or fettuccine works best)
Instructions
Step 1: Fire Up the Arteflame Grill
- Light your Arteflame grill by placing vegetable oil-soaked napkins under stacked firewood.
- Allow the grill to heat up for about 20 minutes until the flat cooktop and central grate are hot.
Step 2: Cook the Pancetta
- Place a cast-iron skillet on the flat griddle cooktop near the center for medium-high heat.
- Add the pancetta or guanciale cubes and cook until crispy and golden, stirring occasionally. Use a slotted spoon to remove them from the skillet and set them aside, leaving the rendered fat in the skillet.
Step 3: Prepare the Sauce
- In a mixing bowl, whisk together the egg yolks, whole egg, Pecorino Romano, Parmesan cheese, and a generous amount of black pepper until smooth.
- If desired, add a minced or lightly crushed garlic clove to the rendered fat in the skillet for 1-2 minutes to infuse flavor, then discard the garlic.
Step 4: Combine with Pasta
- Add the cooked pasta directly into the skillet with the pancetta fat, tossing to coat the strands evenly. Move the skillet to a slightly cooler area of the grill to prevent the eggs from scrambling in the next step.
- Pour the egg and cheese mixture over the pasta, tossing vigorously to create a creamy sauce. The heat from the pasta and skillet will gently cook the eggs, forming a silky coating.
Step 5: Add Pancetta and Serve
- Stir the crispy pancetta back into the pasta and toss to combine.
- Transfer to serving plates and garnish with extra Pecorino Romano, a sprinkle of black pepper, and a drizzle of olive oil if desired.
Tips
- Timing is Key: Work quickly when combining the hot pasta and the egg mixture to create a creamy, smooth sauce without scrambling.
- Cheese Variety: Use a mix of Pecorino Romano and Parmesan for balanced saltiness and richness.
- Perfectly Cooked Pasta: Reserve a little pasta water to loosen the sauce if it becomes too thick.
Variations
- Smoky Carbonara: Add a sprinkle of smoked paprika or use smoked pancetta for a smoky twist.
- Vegetarian Carbonara: Replace pancetta with grilled mushrooms or zucchini for a meat-free option.
- Garlic Carbonara: Keep the garlic in the sauce for a stronger flavor infusion.
- Spicy Carbonara: Add red chili flakes for a hint of heat.
- Seafood Carbonara: Incorporate grilled shrimp or scallops for a luxurious twist.
Pairings
- Grilled Vegetables: Serve with charred asparagus or zucchini for a balanced meal.
- Light Salad: A fresh arugula or mixed greens salad with a lemon vinaigrette complements the richness.
- Wine Pairing: Pair with a crisp white wine like Pinot Grigio or a light red like Chianti.
Conclusion
Making Carbonara sauce on the Arteflame grill combines the smoky, rich flavors of outdoor cooking with the creamy indulgence of this Italian classic. Whether enjoyed as a standalone dish or paired with grilled sides, this recipe is a guaranteed crowd-pleaser.
