Roman-style Carbonara
Serves 1
Directions
- 1Remove the rind and the peppered part from the Guanciale to prevent it from burning.
- 2Cut 200g of Guanciale into coarse cubes.
- 3Sear the Guanciale over a low heat initially, then raise the temperature to make it crispy on the outside and soft on the inside.
- 4Separate the seared Guanciale from its fat.
- 5Cook 320g of Spaghettoni in boiling and lightly salted water.
- 6Grate 20g of Pecorino cheese.
- 7Grate 30g of Grana Padano cheese.
- 8Transfer the grated cheeses to a steel bowl.
- 9Separate 4 yolks from the egg whites.
- 10Add the egg yolks to the cheeses.
- 11Add 20g of ground pepper.
- 12Stir the mixture.
- 13Add 1 ladle of pasta cooking water to the mixture.
- 14Cook the mixture in a bain-marie, adding a spoon between the pot and the bowl to prevent water from escaping.
- 15Add a ladle of Guanciale fat to the mixture.
- 16Stir until the yolks reach a temperature of 149°F/65°C. The mixture is ready when it does not drip from a bowl mixer.
- 17Drain the pasta and add it to the bowl with the mixture.
- 18Add a ladle of pasta cooking water to the pasta and mixture.
- 19Add the Guanciale and a second ladle of pasta cooking water.
- 20Stir and cook in a bain-marie.
- 21Serve with Guanciale, Pecorino cheese, and ground pepper as needed.
Ingredients
- 320 g Spaghettoni
- 200 g Guanciale (cured for 3-4 months)
- 4 yolks of medium eggs
- 30 g Grana Padano DOP, to be grated
- 20 g Pecorino romano, to be grated
- 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.
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