Carbonara
Batch 755 g
- 400 gSpaghetti
- 150 gGuanciale, cut into 1 cm strips
- ≈ 100 gEgg yolks
- 100 gPecorino Romano, finely grated
- 3 gBlack pepper, coarsely ground
- 100 mlreserved pasta water
- ≈ 4000 gWater for the pasta
- 30 gSalt for the water
- Boil the spaghetti in 4000 g Water for the pasta with 30 g Salt for the water until 2 minutes short of al dente. Reserve 100 ml reserved pasta water. 9 min
- Render 150 g Guanciale in a cold pan brought slowly to medium heat. 160 °C · 8 min
- Whisk 100 g Egg yolks with 100 g Pecorino Romano and 3 g Black pepper to a thick paste.
- Off the heat, toss the pasta with the fat, then the egg paste, loosening with 50 ml reserved pasta water until glossy.