Recreating the World’s Best Carbonara #cooking #food

Details

Description

Ingredients
- 4 egg yolks
- 200g guanciale (cut into cubes or strips)
- 20g pecorino romano
- 30g grana padano
- 6g whole Sarawak black peppercorns
- 280g dried spaghettoni

Instructions
- Toast peppercorns until fragrant (don’t let them burn!) then coarsely grind and save 2g for later
- Heat a pot of water for the pasta, try to use just enough water to cover the pasta (to concentrate the starch, which will help in emulsification)
- Add 4 egg yolks, the grated cheeses, and the saved 2g of black pepper to a metal bowl and whisk (it’ll be clumpy)
- Place the meal bowl on top of the heated pot of water and whisk until the color and density changes (should become smooth)
- Add the guanciale to a cold pan (without oil) and cook over low-medium heat until the fat renders. Remove the guanciale and save the fat.
- Start cooking the spaghettoni until very al dente
- Add the cooked pasta to the metal bowl with the egg/cheese mix and add 2-4 spoonfuls of the guanciale fat, along with enough pasta water to emulsify and achieve the desired consistency (start with half a cup and add more as needed)
- Mix vigorously to emulsify then add in the guanciale (if the sauce is too loose, just place it back on top of the heated pot of water to thicken)
- Serve with grated pecorino romano and a few pinches of the freshly ground black pepper