Serves 1
Directions
- 1Slice the guanciale into small cubes.
- 2Fry the guanciale until crispy.
- 3Grate the Pecorino Romano cheese.
- 4Separate the egg yolks and place them in a bowl with the grated cheese. Add one whole egg to the mixture.
- 5Whisk the egg and cheese mixture until creamy.
- 6Add some of the guanciale fat and cooked guanciale to the egg and cheese mixture and whisk until well combined.
- 7Crush fresh whole peppercorns in a mortar and pestle.
- 8Add the freshly crushed peppercorns to the egg and cheese mixture and whisk.
- 9Boil water in a pot and add salt.
- 10Add spaghetti to the boiling water and cook until al dente.
- 11Transfer the cooked spaghetti to the pan with the guanciale.
- 12Pour the egg and cheese mixture over the spaghetti.
- 13Add some pasta water to the sauce to create a creamy texture.
- 14Toss the spaghetti with the sauce until fully coated and creamy.
- 15Serve the carbonara on a plate.
- 16Garnish with extra crispy guanciale and more sauce.
Ingredients
- guanciale
- Pecorino Romano cheese
- 3 egg yolks
- 1 whole egg
- black peppercorns
- spaghetti
Equipment
knifepangraterwhiskmortar and pestlepottongsladle
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