Carbonara
Serves 1
Directions
- 1Begin with six grams of sarawak black peppercorns.
- 2Begin with six grams of sarawak black peppercorns.
- 3Begin with six grams of sarawak black peppercorns.
- 4Toast the peppercorns until fragrant.
- 5Toast the peppercorns until fragrant.
- 6Toast the peppercorns until fragrant.
- 7Coarsely grind the peppercorns, saving two grams for later.
- 8Coarsely grind the peppercorns, saving two grams for later.
- 9Coarsely grind the peppercorns, saving two grams for later.
- 10Grate 20 grams of freshly grated Pecorino Romano and 30 grams of Grana Padano.
- 11Grate 20 grams of freshly grated Pecorino Romano and 30 grams of Grana Padano.
- 12Grate 20 grams of freshly grated Pecorino Romano and 30 grams of Grana Padano.
- 13Add three egg yolks to a bowl.
- 14Add three egg yolks to a bowl.
- 15Add three egg yolks to a bowl.
- 16Add the cheese and the pepper, then whisk to combine.
- 17Add the cheese and the pepper, then whisk to combine.
- 18Add the cheese and the pepper, then whisk to combine.
- 19Place the mixing bowl on top of a heated pot of water and mix until the color and density changes.
- 20Place the mixing bowl on top of a heated pot of water and mix until the color and density changes.
- 21Place the mixing bowl on top of a heated pot of water and mix until the color and density changes.
- 22Cut the rind off the guanciale and cut them into roughly two centimeters thick cubes.
- 23Cut the rind off the guanciale and cut them into roughly two centimeters thick cubes.
- 24Cut the rind off the guanciale and cut them into roughly two centimeters thick cubes.
- 25Place the guanciale cubes into an unheated pan and turn the heat to low.
- 26Place the guanciale cubes into an unheated pan and turn the heat to low.
- 27Place the guanciale cubes into an unheated pan and turn the heat to low.
- 28Wait for the fat to render.
- 29Wait for the fat to render.
- 30Wait for the fat to render.
- 31Add a couple spoonfuls of the guanciale fat to the bowl of tempered eggs.
- 32Add a couple spoonfuls of the guanciale fat to the bowl of tempered eggs.
- 33Add a couple spoonfuls of the guanciale fat to the bowl of tempered eggs.
- 34Add the spaghettoni to the bowl along with some of the guanciale and a couple spoonfuls of pasta water.
- 35Add the spaghettoni to the bowl along with some of the guanciale and a couple spoonfuls of pasta water.
- 36Add the spaghettoni to the bowl along with some of the guanciale and a couple spoonfuls of pasta water.
- 37Mix to emulsify.
- 38Mix to emulsify.
- 39Mix to emulsify.
- 40Serve with grated pecorino romano and a few pinches of the freshly ground black pepper.
- 41Serve with grated pecorino romano and a few pinches of the freshly ground black pepper.
- 42Serve with grated pecorino romano and a few pinches of the freshly ground black pepper.
Ingredients
- 6 grams sarawak black peppercorns
- 6 grams sarawak black peppercorns
- 6 grams sarawak black peppercorns
- 20 grams Pecorino Romano
- 20 grams Pecorino Romano
- 20 grams Pecorino Romano
- 30 grams Grana Padano
- 30 grams Grana Padano
- 30 grams Grana Padano
- 3 egg yolks
- 3 egg yolks
- 3 egg yolks
- guanciale
- guanciale
- guanciale
- 280 grams spaghettoni
- 280 grams spaghettoni
- 280 grams spaghettoni
- spoonfuls pasta water
- spoonfuls pasta water
- 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.