Carbonara
Ingredients: Guanciale, Pecorino Romano, Spaghettone Quadrato, Egg yolks, Black pepper · 30 min cook time · 700kcal · ~₩25,000
Ingredients
200g Guanciale, 90g Pecorino Romano, 300g Spaghettone Quadrato, 4개 Egg yolks, 5g Black pepper
Instructions
1. Prepare the guanciale by removing the skin. Cut the guanciale into strips, aiming for fat-meat-fat sections for optimal texture.
2. Place the guanciale in a pan (stainless steel or nonstick) on very low heat. Cook for 6-7 minutes, allowing it to sweat and render its fat without burning. No oil is needed for guanciale.
3. While the guanciale cooks, separate four egg yolks from the egg whites. Beat the egg yolks until well combined.
4. Once the guanciale is crispy and has rendered its fat, remove it from the pan and set aside on a plate to cool and become crunchier.
5. Pour half of the rendered guanciale fat from the pan into the beaten egg yolks. Mix well to infuse the eggs with the guanciale flavor.
6. Add 90g of grated Pecorino Romano to the egg and guanciale fat mixture. Mix thoroughly until a very thick, creamy consistency is achieved.
7. Add some freshly ground black pepper to the egg and cheese mixture and mix again. The mixture will become even thicker.
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