Ryan’s Carbonara

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Slice guanciale or bacon into 1/2 inch strips. Cook on low-medium heat until crispy. Do not overcook.

Step 2

Shred pecorino cheese with a microplane and set aside. Separate the egg yolks into a bowl and scramble. Freshly grind black pepper to taste. Add most of the cheese until a thick paste forms. Reserve 1/2 a cup of cheese for later.

Step 3

Boil pasta water and add a pinch of salt. Do not boil pasta until guanciale is almost done cooking. Add pasta and cook 1 minute less than package instructs.

Step 4

Strain the guanciale and reserve the fat. Turn off the heat of the pan, but do not clean. Set aside.

Step 5

Add 1-2 tsp of guanciale fat to the egg mixture. Stir vigorously to prevent eggs from cooking. Egg paste should be slightly more thin with a shiny look.

Step 6

When pasta is done cooking, add directly to the pan used for cooking the guanciale. Add a fee tablespoons of hot pasta water. Add 1/4 of guanciale grease to pasta and stir vigorously. If pan has cooled too much, turn heat back on to medium for 1-2 minutes. Mix until water is cloudy with starch and grease has coated pasta.

Step 7

TURN HEAT OFF. Pan should be warm to touch, but not hot enough to burn finger. Add egg mixture and stir continuously u til sauce forms and clings to pasta. Add pasta water 1 tablespoon at a time until sauce forms. Do not add more than 3-4 tablespoons.

Step 8

Plate pasta and top with guanciale and grated pecorino cheese. Add more black pepper to taste.