Spaghetti carbonara, guanciale, pecorino Romano.
Ingredients
60g Guanciale, skin removed and cut into lardons
25g Pecorino, pre grated for the sauce
120g Dried spaghetti (cooked to order - DO NOT PRE COOK THIS)
2x Yolk
1x Egg white (whisked to order)
5g Pecorino, grated to order to finish off the pasta
1g Black pepper, freshly grated
MOP
- To order boil the spaghetti in salted boiling water for 7 minutes.
- In a saute pan heat the raw guanciale lardons until these have caramelised all over and remove from the heat.
- In a mixing bowl, whisk the egg whites until at soft peak stage (do not season)
- Just before the pasta finishes cooking add the pan with the guanciale back to the stove with some pasta water and bring to a boil. One the pasta has been cooking for 7 minutes remove the spaghetti to the pan with the guanciale, remove from the heat and add the pre-grated pecorino, egg yolks, whisked egg white and crack in some fresh black pepper. Using the residual heat from the pan form a sauce with all the ingredients ensuring the egg stays silky smooth and you do not have any lumps from the egg or pecorino. You pasta sauce should be glossy and coat all of your spaghetti with a little bit left of extra sauce
- To serve place the carbonara into a bowl and finish off with some freshly grated pecorino and fresh cracked black pepper
Waiters Notes
A classic carbonara with spaghetti, guanciale and pecorino Romano
Allergies Eggs, Gluten, Dairy