Serves 1
Directions
- 1Begin with six grams of sarawak black peppercorns.
- 2Toast the peppercorns until fragrant.
- 3Coarsely grind the peppercorns, saving two grams for later.
- 4Grate 20 grams of freshly grated Pecorino Romano and 30 grams of Grana Padano.
- 5Add three egg yolks to a bowl.
- 6Add the cheese and the pepper, then whisk to combine.
- 7Place the mixing bowl on top of a heated pot of water and mix until the color and density changes.
- 8Cut the rind off the guanciale and cut them into roughly two centimeters thick cubes.
- 9Place the guanciale cubes into an unheated pan and turn the heat to low.
- 10Wait for the fat to render.
- 11Add a couple spoonfuls of the guanciale fat to the bowl of tempered eggs.
- 12Add the spaghettoni to the bowl along with some of the guanciale and a couple spoonfuls of pasta water.
- 13Mix to emulsify.
- 14Serve with grated pecorino romano and a few pinches of the freshly ground black pepper.
Ingredients
- 6 grams sarawak black peppercorns
- 20 grams Pecorino Romano
- 30 grams Grana Padano
- 3 egg yolks
- guanciale
- 280 grams spaghettoni
- spoonfuls pasta water
Equipment
scalebowlknifegraterpanpot
Tips
- Toast peppercorns to enhance flavor.
- Use a double boiler method to temper eggs and prevent scrambling.
- Cut guanciale into roughly two-centimeter thick cubes.
- Cook guanciale in an unheated pan on low heat to render fat slowly.
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