Carbonara

• temps total: 11 minutes

Instructions

Start by dicing 200g of guanciale in to small pieces.

Throw into a cold pan and bring to med-high. Allow the guanciale fat to render and for everything to start sizzling. Remove once golden and crisp 7-10 mins

Strain some of this fat and set aside

Grate up 40g of parmigiano reggiano and pecorino Romano - use the finest hole setting on the grater

Toast 5g of black peppercorns for 2-3 mins on med high heat, then crush with a pestle and mortar

Crack 4-5 eggs and separate the yolks

Add the grated cheese, egg yolks, black pepper and

a good splash of the reserved fat to a bowl and mix till smooth

Throw your pasta into boiling water and cook till al

dente, then scoop out and reserve a jug of the pasta

water

Reduce the heat to medium,Add in a ladle of the pasta water and mix to heat, emulsify and pasteurise the eags. The kev here is indirect heat so the eggs don’t scramble - the mix should be warm to the touch before adding the pasta and fairly loose in consistency

Once it’s smooth and glossy, add in your pasta along with more pasta water as required to coat and fully emulsify into a thick, creamy and cohesive sauce 11. Add in your crispy guanciale and toss together

Bonne appétit ❤️🤤