Pasta carbonara
Luciano Monosilio
Instructions
- Cook pasta in boiling water like mentioned on package.
- Fry the little guanciale cubes in order to make them crispy outside and soft inside. Be careful with high heat, pork fat has a low smoking point.
- Whisk in a bowl (au bain-marie) the egg yolks, the grana padano and the pecorino, and then slowly drizzle in half of the melted fat from frying guanciale (emulsify like a hollandaise sauce).
- Let this mixture rest.
- Once pasta is cooked, mix? (mantecarla) the mixture, ground pepper, and the little cubes of guanciale in a bowl, add a little warm water, and mix to get it creamy.
- Plate the pasta, sprinkle pecorino cheese on top, and grind fresh pepper too.
- Serve at the right temperature, not too hot, not too cold, tepid.
Ingredients
- 280g spaghetti or spaghettoni (〜70g per person)
- 4 egg yolks (or whole eggs for a more traditional recipe)
- 200g guanciale in 1cm cubes
- 30g grana padano, grated
- 20g pecorino romano, grated
