Luciano Monosilio's Spaghetti Carbonara
Prep: 10 minutesCook: 15 minutesServings: 2 servings
Ingredients
- Guanciale (hog jowl)
- Pecorino cheese
- Grana Padano cheese
- Eggs (yolks are used in the actual recipe)
- Black peppercorns
- Spaghetti
Instructions
- 1Remove black pepper and skin from the guanciale. Slice into cubes
- 2Grate the pecorino and Grana Padano cheese.
- 3Separate egg yolks from the whites.
- 4In a pan, fry guanciale in its fat until crispy.
- 5Add boiling pasta water into eggs with pecorino and Grana Padano cheese and pepper.
- 6Add the sauce over the spaghetti while cooking au bain-marie, over simmering boiling water
- 7Top with crispy guanciale and fresh black pepper.
Tips
- *Do not add salt, as the guanciale and pecorino cheese are salty enough.
- *Mix pecorino and Grana Padano cheese for less saltiness and more creaminess.