Carbonara

Name: Carbonara
Cuisine: Italian
Ingredients: 6 grams sarawak black peppercorns; 20 grams Pecorino Romano; 30 grams Grana Padano; 3 egg yolks; guanciale; 280 grams spaghettoni; spoonfuls pasta water

Serves 1

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Carbonara

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Serves 1

Directions

1Begin with six grams of sarawak black peppercorns.
2Toast the peppercorns until fragrant.
3Coarsely grind the peppercorns, saving two grams for later.
4Grate 20 grams of freshly grated Pecorino Romano and 30 grams of Grana Padano.
5Add three egg yolks to a bowl.
6Add the cheese and the pepper, then whisk to combine.
7Place the mixing bowl on top of a heated pot of water and mix until the color and density changes.
8Cut the rind off the guanciale and cut them into roughly two centimeters thick cubes.
9Place the guanciale cubes into an unheated pan and turn the heat to low.
10Wait for the fat to render.
11Add a couple spoonfuls of the guanciale fat to the bowl of tempered eggs.
12Add the spaghettoni to the bowl along with some of the guanciale and a couple spoonfuls of pasta water.
13Mix to emulsify.
14Serve with grated pecorino romano and a few pinches of the freshly ground black pepper.

Ingredients

6 grams sarawak black peppercorns
20 grams Pecorino Romano
30 grams Grana Padano
3 egg yolks
guanciale
280 grams spaghettoni
spoonfuls pasta water

Equipment

scalebowlknifegraterpanpot

Tips

Toast peppercorns to enhance flavor.
Use a double boiler method to temper eggs and prevent scrambling.
Cut guanciale into roughly two-centimeter thick cubes.
Cook guanciale in an unheated pan on low heat to render fat slowly.

Carbonara

Serves 1

tiktok.com

Carbonara

tiktok.com

Serves 1

Directions

1Begin with six grams of sarawak black peppercorns.
2Toast the peppercorns until fragrant.
3Coarsely grind the peppercorns, saving two grams for later.
4Grate 20 grams of freshly grated Pecorino Romano and 30 grams of Grana Padano.
5Add three egg yolks to a bowl.
6Add the cheese and the pepper, then whisk to combine.
7Place the mixing bowl on top of a heated pot of water and mix until the color and density changes.
8Cut the rind off the guanciale and cut them into roughly two centimeters thick cubes.
9Place the guanciale cubes into an unheated pan and turn the heat to low.
10Wait for the fat to render.
11Add a couple spoonfuls of the guanciale fat to the bowl of tempered eggs.
12Add the spaghettoni to the bowl along with some of the guanciale and a couple spoonfuls of pasta water.
13Mix to emulsify.
14Serve with grated pecorino romano and a few pinches of the freshly ground black pepper.