Serves 2
Directions
- 1Grab the pasta by two hands, twist it, and put it into the water.
- 2Put a tiny amount of salt in the pasta water.
- 3Remove the skin from the guanciale.
- 4Take a one-centimeter slice of guanciale and roughly chop it into half-centimeter chunks.
- 5Place the chopped guanciale into a cold pan and turn the heat to medium-high to render the fat.
- 6Give the garlic a crack and put it in the pan with the guanciale.
- 7Crack black peppercorns in a pestle and mortar, then sieve them to separate the outer skin from the hotter inside part.
- 8Crack an egg into a bowl and add about 20 grams of pecorino romano, then whisk it up.
- 9Once the guanciale is golden, remove the garlic from the pan and turn off the heat.
- 10Drag the pasta and some pasta water into the pan with the guanciale fat.
- 11Toss the pasta with the guanciale and fat, adding more liquid from the pasta water as needed to emulsify and create a creamy sauce.
- 12Only when the frying sound stops, add the egg mixture while tossing.
- 13Finish with more black pepper.
- 14Serve with a finishing of pecorino romano.
Ingredients
- Guanciale
- 20 grams Pecorino Romano cheese
- free-range organic egg
- pasta
- black peppercorns
- garlic
- salt
Equipment
panpestle and mortarsievebowl
Tips
- Twist the pasta when adding it to water to prevent sticking.
- Add only a tiny amount of salt to the pasta water because the cheese and guanciale are salty.
- Start cooking guanciale in a cold pan on medium-high heat to render the fat out.
- Crack peppercorns and sieve them to get the hotter inner part for a good, hot carbonara.
- Do not overcook the eggs; whisk them with pecorino romano.
- Use pasta water to emulsify with the guanciale fat to create a creamy sauce, stopping the frying action.
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