Serves 1
Directions
- 1Toast peppercorns until fragrant then coarsely grind and save 2g for later.
- 2Heat a pot of water for the pasta using just enough water to cover the pasta to concentrate the starch.
- 3Whisk 4 egg yolks, grated cheeses, and the saved 2g of black pepper in a metal bowl.
- 4Place the metal bowl on top of the heated pot of water and whisk until the color and density changes to become smooth.
- 5Add the guanciale to a cold pan without oil and cook over low-medium heat until the fat renders, then remove the guanciale and save the fat.
- 6Cook the spaghettoni until very al dente.
- 7Add the cooked pasta to the metal bowl with the egg and cheese mix and add 2-4 spoonfuls of the guanciale fat, along with enough pasta water to emulsify and achieve the desired consistency.
- 8Mix vigorously to emulsify then add in the guanciale.
- 9Serve with grated pecorino romano and a few pinches of the freshly ground black pepper.
Ingredients
- 4 whole egg yolk
- 200 g guanciale
- 20 g pecorino romano
- 30 g grana padano
- 6 g whole sarawak black peppercorns
- 280 g dried spaghettoni
Equipment
metal bowlpotpan
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