La Carbonara
2018-09-26
INGREDIENTS FOR 4
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Egg yolks 4 Guanciale 100g
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Pepper corns 10g
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Chopped shallot 20g
MATERIALS
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Non-stick pan
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Pan for boiling water
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Bowl and a whisk to beat the eggs
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Meat tenderiser
DESCRIPTION
A black plate, a nest of large spaghetti with a yellow sabayon of egg yolks, crispy bacon and crushed black pepper to garnish.
METHOD
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In a non-stick pan heat the extra virgin olive oil and add the finely chopped shallot and the roughly crushed pepper. Fry with a spoonful of cooking water.
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Meanwhile cook the spaghetti in salted boiling water.
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Add the guanciale cut into strips to the pan and turn off the heat. Let it melt gently.
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Whisk the eggs in a bowl above the pasta cooking water to heat it to 70°C, so that it is pasteurised but not completely cooked.
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Drain the pasta and toss it in the pan with the guanciale.
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Make a nest of pasta on the plate, add the whisked egg on top, grated pecorino cheese and crushed pepper.