Carbonara
Serves
4
Ingredients
- •250 g Guanciale (cured pork cheek), skin removed
- •120 g Pecorino Romano, freshly grated
- •400 g Spaghettoni Quadratto
- •5 ea Egg yolks
- •4 tsp Freshly cracked black pepper (adjusted to taste)
Steps
- 1
Start by preparing the guanciale. If it still has the skin attached, carefully remove it, along with any excess pepper on the outer layer, while keeping as much fat as possible. Slice it into strips, aiming for a balance of fat and meat in each piece for the best texture.
- 2
Place a large stainless steel pan over low heat and add the guanciale. Let it cook gently for about 6–7 minutes, turning occasionally so it renders evenly. You want the fat to melt slowly while the meat becomes golden and slightly crispy; do not rush this step.
- 3
While the guanciale cooks, prepare the egg mixture. Separate the yolks from the whites, keeping only the yolks, and whisk them lightly with a fork in a small bowl until smooth.
- 4
Once the guanciale is ready, transfer it to a plate and set aside. Keep the rendered fat in the pan.
- 5
Take about half of that rendered fat and add it to the egg mixture. Reserve the rest in the pan. Add the grated Pecorino Romano and half of the cracked black pepper to the egg mixture, then mix everything together until thick and creamy.
- 6
Bring a large pot of water to a boil, using just enough water for the pasta to cook comfortably so the water becomes starchy. Add the pasta and cook until al dente, stirring occasionally with a wooden spoon so it doesn't stick (around 12–13 minutes).
- 7
About 2 minutes before the pasta is ready, scoop out a mug of the cooking water. Add a small amount to the egg mixture and stir well. If it feels too thick, add a little more water until it loosens into a smooth, creamy consistency.
- 8
When the pasta is ready, place the pan with the remaining guanciale fat back on the stove over very low heat to warm gently. Transfer the pasta directly into the pan using tongs, letting a little pasta water go in with it. Toss well so it is fully coated.
- 9
Remove the pan from the heat and place it over the warm pasta pot to maintain a gentle temperature. Pour in the egg mixture and toss quickly using tongs so the sauce coats the pasta without scrambling. (Use a small portion of the pasta to scoop up any remaining mixture from the bowl so nothing is wasted.)
- 10
Add the remaining black pepper and continue tossing until everything is well combined and glossy.
- 11
Mix in half of the cooked guanciale, keeping the rest for garnish. Finish with extra Pecorino Romano and give it one final toss before plating.
Ratings
No ratings yet — be the first!