Spaghetti Carbonara

Method

1. 01

   Mix the egg base

   Whisk yolks, whole egg, 80 g Pecorino and half the pepper in a large bowl until thick and smooth. Keep the remaining cheese for serving.

   

2. 02

   Render the guanciale

   Put guanciale in a cool skillet and cook over medium-low heat for 8–10 minutes until much of the fat renders and the pieces are crisp at the edges. Remove from heat; keep both meat and rendered fat.

   

3. 03

   Boil the spaghetti

   Bring 3 L water and 24 g salt to a boil. Cook spaghetti until about 2 minutes short of package al dente. Reserve 300 ml pasta water, then drain.

   

4. 04

   Emulsify off the heat

   Add hot spaghetti to the guanciale skillet and toss with 60 ml pasta water. Let cool 30 seconds, then transfer into the egg bowl and toss vigorously, adding pasta water 15–30 ml at a time until glossy and creamy without scrambling the egg.

   

5. 05

   Finish and serve

   Fold in most of the crisp guanciale. Divide among warm bowls and finish with remaining Pecorino, pepper and the reserved guanciale. Serve immediately.