Serves 1
Directions
- 1Dice the guanciale.
- 2Fry the guanciale in a pan until crispy and rendered, removing it from the pan once cooked.
- 3Grate the pecorino romano cheese finely into a bowl.
- 4Separate the egg whites from the yolks, adding three egg yolks and one whole egg to the grated pecorino romano.
- 5Whisk the cheese and eggs until combined.
- 6Add some of the rendered guanciale fat to the egg and cheese mixture and whisk until smooth.
- 7Crush fresh whole peppercorns using a mortar and pestle.
- 8Add the crushed black pepper to the egg mixture and whisk.
- 9Boil salted water in a pot and add the spaghetti.
- 10Transfer the cooked spaghetti directly from the pot into the pan with the guanciale.
- 11Pour the egg and cheese sauce over the spaghetti.
- 12Add some of the starchy pasta water to the sauce to create a creamy emulsion.
- 13Mix well until the pasta is coated with the creamy sauce.
- 14Serve the carbonara on a plate.
- 15Top with crispy guanciale and extra sauce.
Ingredients
- guanciale
- pecorino romano cheese
- 1 whole egg
- 3 egg yolks
- black pepper
- spaghetti
Equipment
knifecutting boardpangraterbowlwhiskmortar and pestlepottongsladle
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