World's Best Carbonara

Name: World's Best Carbonara
Cuisine: Italian
Ingredients: 4 egg yolks; 200 g guanciale; 20 g freshly grated pecorino romano; 30 g Grana Padano; 6 g Sarawak black peppercorns; 280 g spaghettoni; pasta water

Serves 1

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World's Best Carbonara

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Serves 1

Directions

1Weigh out 6 grams of black peppercorns.
2Toast the peppercorns until fragrant.
3Coarsely grind the toasted peppercorns and save 2 grams for later.
4Grate 20 grams of Pecorino Romano cheese.
5Grate 30 grams of Grana Padano cheese.
6Add the egg yolks, grated cheeses, and the saved 2 grams of black pepper to a metal bowl.
7Whisk the ingredients in the bowl until combined.
8Place the mixing bowl on top of a heated pot of water and mix to temper the eggs.
9Cut the rind off the guanciale.
10Cut the guanciale into roughly 2-centimeter thick cubes.
11Place the guanciale cubes into an unheated pan.
12Turn the heat to low and wait for the fat to render.
13Remove the crispy guanciale pieces from the pan.
14Add a couple spoonfuls of the rendered guanciale fat to the bowl of tempered eggs.
15Boil 280 grams of spaghettoni.
16Add the cooked spaghettoni to the bowl with the egg mixture.
17Add some of the cooked guanciale and a couple spoonfuls of pasta water to the bowl.
18Give it a good mix to emulsify the sauce.
19Serve the carbonara.
20Garnish with grated Pecorino Romano and freshly ground black pepper.

Ingredients

4 egg yolks
200 g guanciale
20 g freshly grated pecorino romano
30 g Grana Padano
6 g Sarawak black peppercorns
280 g spaghettoni
pasta water

Equipment

kitchen scalepanmortar and pestlegratermixing bowlwhiskpotknifechopping boardtongsspoonspatulaladle

Tips

If the sauce is too loose, place it back on top of the heated pot of water to thicken.
Cut guanciale smaller than 2cm thick cubes.

World's Best Carbonara

Serves 1

tiktok.com

World's Best Carbonara

tiktok.com

Serves 1

Directions

1Weigh out 6 grams of black peppercorns.
2Toast the peppercorns until fragrant.
3Coarsely grind the toasted peppercorns and save 2 grams for later.
4Grate 20 grams of Pecorino Romano cheese.
5Grate 30 grams of Grana Padano cheese.
6Add the egg yolks, grated cheeses, and the saved 2 grams of black pepper to a metal bowl.
7Whisk the ingredients in the bowl until combined.
8Place the mixing bowl on top of a heated pot of water and mix to temper the eggs.
9Cut the rind off the guanciale.
10Cut the guanciale into roughly 2-centimeter thick cubes.
11Place the guanciale cubes into an unheated pan.
12Turn the heat to low and wait for the fat to render.
13Remove the crispy guanciale pieces from the pan.
14Add a couple spoonfuls of the rendered guanciale fat to the bowl of tempered eggs.
15Boil 280 grams of spaghettoni.
16Add the cooked spaghettoni to the bowl with the egg mixture.
17Add some of the cooked guanciale and a couple spoonfuls of pasta water to the bowl.
18Give it a good mix to emulsify the sauce.
19Serve the carbonara.
20Garnish with grated Pecorino Romano and freshly ground black pepper.