Michelin Starred Carbonara

0
Serves 1
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Directions

  1. 1Cut the guanciale into bite-sized chunks.
  2. 2Cut the guanciale into bite-sized chunks.
  3. 3Cut the guanciale into bite-sized chunks.
  4. 4Sauté the guanciale in a pan until crispy on the outside but soft on the inside.
  5. 5Sauté the guanciale in a pan until crispy on the outside but soft on the inside.
  6. 6Sauté the guanciale in a pan until crispy on the outside but soft on the inside.
  7. 7Set the guanciale aside.
  8. 8Set the guanciale aside.
  9. 9Set the guanciale aside.
  10. 10Separate the egg yolks and place them in a bowl.
  11. 11Separate the egg yolks and place them in a bowl.
  12. 12Separate the egg yolks and place them in a bowl.
  13. 13Add freshly ground black pepper and Pecorino Romano cheese to the bowl with egg yolks.
  14. 14Add freshly ground black pepper and Pecorino Romano cheese to the bowl with egg yolks.
  15. 15Add freshly ground black pepper and Pecorino Romano cheese to the bowl with egg yolks.
  16. 16Add some of the rendered guanciale fat to the bowl and whisk everything together.
  17. 17Add some of the rendered guanciale fat to the bowl and whisk everything together.
  18. 18Add some of the rendered guanciale fat to the bowl and whisk everything together.
  19. 19Cook the spaghetti.
  20. 20Cook the spaghetti.
  21. 21Cook the spaghetti.
  22. 22Add the cooked spaghetti and crispy guanciale to the egg mixture.
  23. 23Add the cooked spaghetti and crispy guanciale to the egg mixture.
  24. 24Add the cooked spaghetti and crispy guanciale to the egg mixture.
  25. 25Finish cooking the pasta over a pot of simmering water using the bain-marie method to gently heat the sauce and prevent the eggs from scrambling.
  26. 26Finish cooking the pasta over a pot of simmering water using the bain-marie method to gently heat the sauce and prevent the eggs from scrambling.
  27. 27Finish cooking the pasta over a pot of simmering water using the bain-marie method to gently heat the sauce and prevent the eggs from scrambling.
  28. 28Adjust seasoning and enjoy.
  29. 29Adjust seasoning and enjoy.
  30. 30Adjust seasoning and enjoy.

Ingredients

  • 300 g spaghetti
  • 300 g spaghetti
  • 300 g spaghetti
  • 200 g guanciale
  • 200 g guanciale
  • 200 g guanciale
  • 4 medium egg yolks
  • 4 medium egg yolks
  • 4 medium egg yolks
  • 50 g Pecorino Romano cheese
  • 50 g Pecorino Romano cheese
  • 50 g Pecorino Romano cheese
  • 15 g freshly ground pepper
  • 15 g freshly ground pepper
  • 15 g freshly ground pepper
  • 0 salt
  • 0 salt
  • 0 salt
  • 0 Pecorino Romano cheese
  • 0 Pecorino Romano cheese
  • 0 Pecorino Romano cheese

Equipment

knifepanbowlgraterpotwhisk