SPIAGGIA CARBONARA

SPIAGGIA CARBONARA image

Provided by @MakeItYours

Number Of Ingredients 6

50 GRAMS SPAGHETORO OR OTHER HIGH QUALITY DRY PASTA SIMILAR TO SPAGHETTI
2 EACH DUCK EGG YOLKS
1 TSP EACH OF CUBEB PEPPERCORN, ROSE PEPPERCORN, SICHUAN PEPPERCORN, TOASTED AND GROUND
¼ CUP PECORINO MOLITERNO OR ROMANO
2 OZ GUANCIALE, DICED
1 TSP OLIVE OIL

Steps:

Bring water to a boil. Season to taste like the ocean.
Add dry pasta to boiling water.
Meanwhile, in a mixing bowl, combine the egg yolks, ¾ of the cheese and the ground peppercorns.
In a sauté pan, over low heat add the olive oil and guanciale. Slowly cook the guanciale until it is golden brown and crispy. Remove the crispy pieces of guanciale and guanciale fat from the pan and add them to the mixing bowl with the other ingredients. (Be sure to allow the hot fat to cool for 5 minutes before adding it to the egg mixture)
When the pasta is ¾ cooked, add the pasta and a ½ cup of the pasta cooking water to the sauté pan. Allow the pasta to finish cooking in the pan.
Once cooked to desired doneness, temper the eggs by adding a splash of the pasta cooking water to the mixing bowl. Stir in completely, then add the pasta to the bowl. The egg will thicken from the heat of the pasta. Stir with a fork until all of the pasta is coated with sauce.
Serve in a bowl and top with remaining cheese. Enjoy immediately.