Carbonara Romana
Directions
- 1Cut the guanciale into large cubes.
- 2Place the guanciale in a cold frying pan over medium heat; it will release its fat and fry in it.
- 3Set aside the guanciale and save the fat.
- 4Cook 150 grams of spaghetti in boiling salted water.
- 5In a bowl, add four egg yolks, 30 grams of grated Grana Padano, and 20 grams of Pecorino Romano. You can use 50 grams of one cheese or substitute it with Parmesan.
- 6Add freshly ground black pepper and mix.
- 7Reserve 200 milliliters of the pasta cooking water and drain the spaghetti.
- 8Do not throw away the water, we're going to make a bain-marie.
- 9Place the egg bowl over the boiling water and add the guanciale fat.
- 10Emulsify the mixture and add a little water, stirring to create an airy and light sauce.
- 11Once the spaghetti is cooked, mix it with the sauce, adding water little by little until the creamy sauce is formed.
- 12Serve, garnish with Pecorino Romano, guanciale, and freshly ground black pepper.
Ingredients
- 150 grams guanciale
- 150 grams spaghetti
- 4 yolks eggs
- 30 grams grana padano
- 20 grams pecorino romano
- 1 pinch black pepper
- 200 ml water
Equipment
knifefrying panwhisklarge potbowl
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