Barry's Carbonara
Ingredients: Guanciale, Black peppercorns, Spaghettino, Eggs, Pecorino Romano · 25 min cook time · 780kcal · $16.50
Ingredients
100g Guanciale, 1tbsp Black peppercorns, 200g Spaghettino, 3ea Eggs, 50g Pecorino Romano, 50g Parmesan
Instructions
1. Chop guanciale into big chunks, add to a cold pan, and let the fats render on a relatively low heat.
2. Toast and roast black peppercorns in a dry pan, then grind them up.
3. Boil pasta in heavily salted water (about 10 grams per liter).
4. Prepare the sauce by mixing eggs, egg yolks, grated pecorino, and parmesan cheese.
5. Combine the pasta with the guanciale fat and the egg and cheese mixture off the heat, adding pasta water to loosen.
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