CARBONARA PASTINA
Serves 1
Directions
- 1Add the diced guanciale to a cold pot and turn the heat to medium low. Cook until the fat renders and the guanciale is golden and crispy, about 5–7 minutes.
- 2Remove the guanciale with a slotted spoon and set aside.
- 3Carefully pour the majority of the rendered fat in a small bowl and set it aside, leaving about 1 tablespoon of fat in the pot.
- 4Reduce the heat to low and add the acini di pepe to the pot. Toast for 2–3 minutes, stirring frequently.
- 5Pour in the chicken broth, season with a pinch of salt, and bring to a gentle simmer over medium heat.
- 6Cook until the pastina is tender and most of the liquid is absorbed, about 10 minutes, stirring frequently.
- 7While the pastina cooks, whisk together the egg yolks, the reserved warm guanciale fat, and a generous amount of freshly cracked black pepper in a small bowl until smooth and glossy.
- 8Once the pastina is done, turn off the heat and stir in a small chunk of cold butter (about 1 tablespoon). Remove from heat and let it sit for 1-2 minutes to cool slightly.
- 9Off heat, slowly pour the yolk mixture into the pastina, stirring constantly and vigorously to prevent scrambling. Continue stirring until the sauce emulsifies and becomes glossy and creamy.
- 10Gradually add the grated Pecorino Romano to the pot in small handfuls, stirring well after each addition, until the cheese is fully melted and the sauce is smooth. If the mixture thickens too much, add a bit more butter to loosen it.
- 11Stir in the crispy guanciale, reserving some for topping. Season with black pepper to taste and adjust with more cheese as needed.
- 12Spoon into bowls and top with the reserved guanciale, extra Pecorino, more black pepper, and a drizzle of olive oil if desired. Enjoy!
Ingredients
- 4 oz guanciale
- 1 tbsp rendered fat from guanciale/pancetta
- 1 cup acini di pepe
- 3.5 cups chicken broth
- 2 large egg yolks
- 0.75 cup Pecorino Romano
- Salt
- black pepper
- 1 tbsp cold butter
Equipment
potsmall bowlslotted spoonwhisk