Carbonara

Updated at: Sat, 11 Nov 2023 02:37:44 GMT

Step 1

Finely grate your pecorino and parmesan cheese, and slice your guanciale into even 1" cubes and set aside.

Step 2

Toast your whole black peppercorns for 1-2 min over medium high heat or until fragrant. Coarsely grind with a mortar and pestle or spice ginger.

Step 3

In a large mixing bowl, crack 1 large egg and 3 egg yolks. Add your grated cheese and pepper and mix to form a paste.

Step 4

In a cold pan, fry your guanciale for 4-5 minutes over medium high heat or until the fat has mostly rendered and the exterior is crispy but the inside is soft and slightly chewy (taste pieces as you cook to ensure the correct texture). Drain and add to your paste, along with 1-2 tbsp of guanciale fat.

Step 5

In a pot of salted boiling water, cook your spaghetti until al dente then immediately add to your mixing bowl and stir vigorously until sauce is emulsified and creamy. If too thick, add pasta water 1 tbsp at a time until the correct consistency is achieved, as the sauce will thicken as it sits. Serve in a warmed plate or bowl and enjoy!

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