Spaghetti alla carbonara

Ingredients

• Durum wheat semolina spaghetti320 g
• Guanciale (cured pork cheek)150 g
• Egg yolks (approx. 4 large yolks)80 g
• Grated Pecorino Romano PDO60 g
• Black peppercorns to be ground3 g
• Fine salt (for pasta water)10 g

Allergens

Gluten, Milk, Eggs

Method

1. Bring 3 liters of water to a boil in a large pot and add 10 g of salt (reduced amount due to the saltiness of the ingredients).
2. Slice the guanciale into uniform strips about 0.5 cm thick, removing the rind and any excessive surface pepper.
3. Place the guanciale in a cold non-stick pan and heat over medium-low heat for about 8-10 minutes until the fat has rendered and becomes transparent and the meat is crispy.
4. While the guanciale is browning, whisk the egg yolks with the Pecorino Romano and freshly ground black pepper in a glass or metal bowl until a thick, smooth paste forms.
5. Cook the spaghetti in the boiling water and drain them 2 minutes before the package instructions, making sure to reserve at least 150 ml of the starchy cooking water.
6. Transfer the pasta to the pan with the guanciale and its rendered fat; toss over high heat for 1 minute adding a ladle of cooking water to finish cooking and combine flavors.
7. Remove the pan from the heat and let it cool for 20 seconds (temperature must drop below 65°C/150°F to prevent the eggs from scrambling).
8. Pour the egg and cheese mixture over the pasta and stir vigorously, adding a little hot cooking water if necessary until a creamy and glossy emulsion is formed.
9. Plate immediately, finishing with an extra sprinkle of black pepper and a handful of Pecorino if desired.