Serves 1
Directions
- 1Remove the guanciale from its wrapping.
- 2Slice the guanciale into strips.
- 3Dice the guanciale into small cubes.
- 4Transfer the diced guanciale into a pan and cook until crispy.
- 5Drain the rendered fat from the guanciale, saving it in a separate bowl.
- 6Transfer the crispy guanciale to a container and set aside.
- 7Add black peppercorns to the pan and toast them.
- 8Transfer the toasted peppercorns to a mortar and pestle.
- 9Grind the peppercorns until coarsely crushed.
- 10Unwrap the Parmigiano Reggiano.
- 11Grate the Parmigiano Reggiano using a grater.
- 12Separate four egg yolks into a bowl.
- 13Add the grated Parmigiano Reggiano, ground pepper, and reserved guanciale fat to the egg yolks.
- 14Mix the ingredients thoroughly to form a thick, creamy paste.
- 15Boil spaghetti in a pot of water.
- 16Add 1/4 cup of the pasta water to the egg mixture and stir to loosen the sauce.
- 17Transfer the cooked spaghetti into the pan with the sauce.
- 18Stir the spaghetti until fully coated with the sauce.
- 19Add the crispy guanciale to the spaghetti and mix well.
- 20Serve the carbonara on a plate.
- 21Drizzle extra sauce over the spaghetti.
- 22Sprinkle additional black pepper and grated Parmigiano Reggiano.
- 23Top with more crispy guanciale.
- 24Enjoy your Carbonara.
Ingredients
- guanciale
- black peppercorns
- Parmigiano Reggiano
- 4 egg yolks
- Spaghetti
Equipment
cutting boardknifepanstrainerbowlmortar and pestlegraterspatulapottongs
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