EIGHTIES CARBONARA
Ingredients: DRY SPAGHETTI, GUANCIALE, WHOLE EGGS, PECORINO ROMANO, SALT · 30 min cook time · 745kcal · ~₩14,600
Ingredients
200g DRY SPAGHETTI, 200g GUANCIALE, 2개 WHOLE EGGS, 60g PECORINO ROMANO, 15g SALT, 5g PEPPER
Instructions
1. Trim off the skin from the guanciale. Try not to remove too much fat.
2. Cut the guanciale into small strips. The fat will melt into oil, and the meat will crisp up.
3. Add a generous amount of salt to boiling water. Cook the spaghetti as directed on the package (approximately 11 minutes for al dente).
4. While the spaghetti cooks, place the guanciale in a pan over medium-low heat. Cook for about 7 minutes until it sweats and releases its oil, becoming crispy.
5. Crack two whole eggs into a bowl. Do not separate the yolk and white. Mix gently with a fork.
6. Add about half of the grated Pecorino Romano to the egg mixture and mix until it forms a runny consistency.
7. Add pepper to the egg and Pecorino Romano mixture and mix well.
8. Once the guanciale is perfectly crispy and has released its oil, switch off the heat. Set aside some pasta water.
9. Add the cooked spaghetti directly into the pan with the guanciale and its rendered fat. Toss quickly off the stove to coat the pasta.
10. Add the egg and Pecorino Romano mixture to the pasta. Toss quickly off the stove to create a creamy sauce with a slightly scrambled, 'bavosa' texture.
11. Place the pan back on the stove over very low heat. Gently toss the pasta to further consolidate the egg and create the desired 'bavosa' texture, where the egg is slightly scrambled but still creamy.
12. Serve a generous amount of the old-school carbonara on a plate. Add the remaining Pecorino Romano and a final grind of pepper on top.
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