Spaghetti Carbonara

配料

100g Per Person Spaghetti Pasta

30g Per Person Pecorino Romano

1 Egg yolk Per Person

1 Egg

40g Per Person Guanciale

Fresh Cracked Black Pepper

Salt (for Pasta water)

步骤

1. Put a pan on low heat and fresh crack how ever much pepper you would like and let toast while perparing look over at it to make sure it doesnt burn while doing the next few steps

2. Boil water for pasta following dry pasta box instructions for amount of water and salt or for fresh pasta 10g salt per 1L of water. Put pasta in after water is at boil

3. Grate Pecorino Romano using a micro plane or smallest grater you have and cut guanciale into bite sized peices

4. If you havent already take the pepper out of the pan and put into a bowl then put your amount of egg yolks needed into the bowl with the full egg and add the grated pecorino romano then mix well until simular in texture to a paste

5. Put a pan on meduim low heat and let the guanciale cook until crispy with its fat rendered out put half the fat into your egg/pepper/pecorino romano mixture give a mix to temper it

6. Once pasta is finsihed reserve a quarter cup of the cooking water then strain and put pasta into the mixture and mix around to coat the pasta adding a small amount of pasta water to thicken

7. Put a cold pan on low head and add your pasta and sause to it immediately cook slowly to allow the egg to cook out and become thicker while not scrambling it

8. Once thickened to your liking plate up and grate some pecorino romano on top and a few cracks of pepper and serve