Carbonara di Luciano Monosilio

Updated at: Thu, 17 Aug 2023 11:26:55 GMT

Step 1

Cook the pasta (roughly 70g per person) in boiling water. The water level should be 1cm over the pasta. Stirring is mandatory. Undercook the pasta by 2-3 minutes.

Step 2

Cut the guanciale into 1,5-2cm cubes in order to obtain a crispy outside and a soft inside. Sear the meat shortly on medium high heat, then turn to low. Once the cubes are crispy on the outside, get them off the heat and let them sit at room temperature. Keep about half of the guanciale fat.

Step 3

In a bowl heated over boiling water (or simply in a pan set on low heat) whisk together the egg yolks (1 per person, if you want it less rich and more traditional you can also just use the whole eggs), the grana padano and the pecorino. Add a splash of pasta water if the sauce is not light enough. As you whisk, slowly drizzle the pork fat in there to gradually incorporate it and create a Hollandaise-like emulsion. Let the mixture rest.

Step 4

Once the pasta is cooked, add it together with the mixture, ground pepper and the guanciale cubes in a bowl. Add a little bit of pasta water and mix to get it creamy.

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