Roman-style Carbonara

Serves 1
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Directions

  1. 1Remove the rind and the peppered part from the Guanciale to prevent it from burning.
  2. 2Remove the rind and the peppered part from the Guanciale to prevent it from burning.
  3. 3Remove the rind and the peppered part from the Guanciale to prevent it from burning.
  4. 4Cut 200g of Guanciale into coarse cubes.
  5. 5Cut 200g of Guanciale into coarse cubes.
  6. 6Cut 200g of Guanciale into coarse cubes.
  7. 7Sear the Guanciale over a low heat initially, then raise the temperature to make it crispy on the outside and soft on the inside.
  8. 8Sear the Guanciale over a low heat initially, then raise the temperature to make it crispy on the outside and soft on the inside.
  9. 9Sear the Guanciale over a low heat initially, then raise the temperature to make it crispy on the outside and soft on the inside.
  10. 10Separate the seared Guanciale from its fat.
  11. 11Separate the seared Guanciale from its fat.
  12. 12Separate the seared Guanciale from its fat.
  13. 13Cook 320g of Spaghettoni in boiling and lightly salted water.
  14. 14Cook 320g of Spaghettoni in boiling and lightly salted water.
  15. 15Cook 320g of Spaghettoni in boiling and lightly salted water.
  16. 16Grate 20g of Pecorino cheese.
  17. 17Grate 20g of Pecorino cheese.
  18. 18Grate 20g of Pecorino cheese.
  19. 19Grate 30g of Grana Padano cheese.
  20. 20Grate 30g of Grana Padano cheese.
  21. 21Grate 30g of Grana Padano cheese.
  22. 22Transfer the grated cheeses to a steel bowl.
  23. 23Transfer the grated cheeses to a steel bowl.
  24. 24Transfer the grated cheeses to a steel bowl.
  25. 25Separate 4 yolks from the egg whites.
  26. 26Separate 4 yolks from the egg whites.
  27. 27Separate 4 yolks from the egg whites.
  28. 28Add the egg yolks to the cheeses.
  29. 29Add the egg yolks to the cheeses.
  30. 30Add the egg yolks to the cheeses.
  31. 31Add 20g of ground pepper.
  32. 32Add 20g of ground pepper.
  33. 33Add 20g of ground pepper.
  34. 34Stir the mixture.
  35. 35Stir the mixture.
  36. 36Stir the mixture.
  37. 37Add 1 ladle of pasta cooking water to the mixture.
  38. 38Add 1 ladle of pasta cooking water to the mixture.
  39. 39Add 1 ladle of pasta cooking water to the mixture.
  40. 40Cook the mixture in a bain-marie, adding a spoon between the pot and the bowl to prevent water from escaping.
  41. 41Cook the mixture in a bain-marie, adding a spoon between the pot and the bowl to prevent water from escaping.
  42. 42Cook the mixture in a bain-marie, adding a spoon between the pot and the bowl to prevent water from escaping.
  43. 43Add a ladle of Guanciale fat to the mixture.
  44. 44Add a ladle of Guanciale fat to the mixture.
  45. 45Add a ladle of Guanciale fat to the mixture.
  46. 46Stir until the yolks reach a temperature of 149°F/65°C. The mixture is ready when it does not drip from a bowl mixer.
  47. 47Stir until the yolks reach a temperature of 149°F/65°C. The mixture is ready when it does not drip from a bowl mixer.
  48. 48Stir until the yolks reach a temperature of 149°F/65°C. The mixture is ready when it does not drip from a bowl mixer.
  49. 49Drain the pasta and add it to the bowl with the mixture.
  50. 50Drain the pasta and add it to the bowl with the mixture.
  51. 51Drain the pasta and add it to the bowl with the mixture.
  52. 52Add a ladle of pasta cooking water to the pasta and mixture.
  53. 53Add a ladle of pasta cooking water to the pasta and mixture.
  54. 54Add a ladle of pasta cooking water to the pasta and mixture.
  55. 55Add the Guanciale and a second ladle of pasta cooking water.
  56. 56Add the Guanciale and a second ladle of pasta cooking water.
  57. 57Add the Guanciale and a second ladle of pasta cooking water.
  58. 58Stir and cook in a bain-marie.
  59. 59Stir and cook in a bain-marie.
  60. 60Stir and cook in a bain-marie.
  61. 61Serve with Guanciale, Pecorino cheese, and ground pepper as needed.
  62. 62Serve with Guanciale, Pecorino cheese, and ground pepper as needed.
  63. 63Serve with Guanciale, Pecorino cheese, and ground pepper as needed.

Ingredients

  • 320 g Spaghettoni
  • 320 g Spaghettoni
  • 320 g Spaghettoni
  • 200 g Guanciale (cured for 3-4 months)
  • 200 g Guanciale (cured for 3-4 months)
  • 200 g Guanciale (cured for 3-4 months)
  • 4 yolks of medium eggs
  • 4 yolks of medium eggs
  • 4 yolks of medium eggs
  • 30 g Grana Padano DOP, to be grated
  • 30 g Grana Padano DOP, to be grated
  • 30 g Grana Padano DOP, to be grated
  • 20 g Pecorino romano, to be grated
  • 20 g Pecorino romano, to be grated
  • 20 g Pecorino romano, to be grated
  • 20 g black peppercorns, to be ground at the moment
  • 20 g black peppercorns, to be ground at the moment
  • 20 g black peppercorns, to be ground at the moment

Equipment

steel bowlpotbowl mixer

Tips

  • To prevent the Guanciale from burning, remove the rind and the peppered part.
  • To make the Guanciale crispy on the outside and soft on the inside, start searing over a low heat, then raise the temperature.
  • To prevent the eggshell from falling into the mixture, crack the egg on a flat surface.
  • To prevent water from escaping during the bain-marie, add a spoon between the pot and the bowl.
  • The mixture is ready when it does not drip from a bowl mixer.