Spaghetti Carbonara
Ingredients: Guanciale, Pecorino Romano, Eggs, Spaghetti, Black peppercorns · 25 min cook time · 780kcal · $15.50
Ingredients
150g Guanciale, 50g Pecorino Romano, 2ea Eggs, 200g Spaghetti, 1tsp Black peppercorns, 1clove Garlic
Instructions
1. Boil pasta water with a tiny amount of salt.
2. Remove skin from the guanciale and slice into half-centimeter chunks.
3. Place guanciale in a cold pan, then turn on medium-high heat to render the fat slowly.
4. Crack a garlic clove and add it to the pan with the guanciale to infuse aroma, then remove it later.
5. Crush black peppercorns in a pestle and mortar, and sieve to get the hotter inner part.
6. Crack eggs into a bowl and add grated pecorino cheese.
7. Turn off the heat, add the cooked pasta and pasta water to the pan with guanciale fat, and toss to emulsify.
8. Add the egg and cheese mixture, stirring continuously with extra pasta water to avoid scrambling.
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