Carbonara (with Grappa) by Chef Luciano Monosilio

• porsiyonlar: 4 servings
• aktif süre: 15 minutes
• toplam süre: 35 minutes

Malzemeler

300g (11 oz) spaghetti

4 egg yolks

200g (7 oz) guanciale, in 2cm cubes

40g (1½ oz) Parmigiano, grated

20g (¾ oz) pecorino Romano, grated

A pinch of ground black pepper

Grappa

Yöntemler

Cook the pasta in boiling water as indicated on the package.

In a large frying pan, brown the guanciale over high heat, gradually removing the fat that releases as it cooks. Set excess fat aside in a separate bowl.

In a stationary mixer, whip the egg yolks with the grated Parmigiano Reggiano and pecorino cheese, adding the drained fat from the guanciale. Let rest.

Once the pasta is cooked, mix with the eggs and guanciale in a steel bowl away from heat. If necessary, add a little hot water. Complete with ground pepper and serve.

Grate the remaining pecorino cheese directly onto the plate and serve at the right temperature: not too hot, but warm.

At the end (before adding the ground pepper), sprinkle the grappa over the pasta with a diffuser.

Notlar

The best carbonara in Italy? Two names always stand out in the “top ten” versions of carbonara in Italy: Alessandro Pipero, maître and owner of Pipero, and Luciano Monosilio, his young chef – working side by side for years at the starred restaurant in Rome. Italy’s most famous carbonara recipe comes from Head Chef at Pipero (and ex-chef of Rex in Rome), Luciano Monosilio. His version? ‘Steamed’ with a hint of grappa.