Serves 2
Directions
- 1Take the skin off the guanciale.
- 2Shave off the back part of the guanciale where the pepper is.
- 3Cut the guanciale into small strips or diced pieces.
- 4Start with a cold pan and sear the guanciale at low heat to render the fat.
- 5Prepare the eggs by separating the yolks; you will use two yolks per portion.
- 6Grate the Pecorino Romano cheese; use about 20 grams per portion.
- 7Add ground black pepper directly into the egg yolks.
- 8While the guanciale is searing, put the pasta in water.
- 9Once most of the fat has rendered from the guanciale, raise the temperature to make it crispy for about a minute.
- 10Take out half of the crispy guanciale.
- 11Pour a couple tablespoons of the rendered guanciale fat directly into the egg mixture, stirring constantly.
- 12Put the cooked pasta directly into the pan with the remaining guanciale.
- 13Pour the egg mixture directly into the pan with the pasta and guanciale.
- 14Add one ladle of pasta water to the pan.
- 15Plate the carbonara.
- 16Top the plated carbonara with a little bit of the reserved crispy guanciale.
Ingredients
- 4 slices guanciale
- 4 yolks eggs, at room temperature
- 40 grams Pecorino Romano cheese
- 220 grams pasta, Mezzemani rigate (half rigatoni) or spaghetti
- ground black pepper
- 1 ladle pasta water
Equipment
cold pan
Tips
- Use good quality guanciale, such as Mozzelli.
- Remove the skin and the back part where the pepper is from the guanciale.
- Sear guanciale first at low heat to render the fat, then raise the temperature to make it crispy for about a minute.
- Do not buy Pecorino Romano cheese in green plastic containers; use real romano cheese like Locatelli.
- Normally, the pasta used in Italy for carbonara is spaghetti or Mezzemani rigate (half rigatoni).
- Pour a couple tablespoons of rendered guanciale fat into the egg mixture, stirring constantly.
- Plate the carbonara and top it with crispy guanciale.
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