Pasta Carbonara Luciano
INGREDIENTS
12 oz Spaghetti
8 oz Guanciale
4 Large Egg Yolks, as fresh as possible
1/4 Cup Grana Padano, grated
1/2 Cup Pecorino Romano, grated (DOP if possible)
Fresh Ground Pepper
METHOD
1. Get Spaghetti water and one tbsp of rock salt going as you prepare the rest.
1. Remove all skin and seasoning from the Guanciale.
2. Dice the Guanciale into 3/4 inch cubes. Set aside.
3. Separate the egg yolks into a medium pan that can fit into a double boiler.
4. Add 1/4 tsp fresh ground Black Pepper.
5. Add the grated cheeses. Whisk thoroughly to combine well.
6. Place an iron pan on medium heat.
7. Once pan in warm add the diced Guanciale. (Do NOT use any oil here).
8. Once the Guanciale starts to fry, lower the heat so that it doesn't burn.
9. Once the fat is rendered out, and the meat is finished cooking, drain the oil and set the Guanciale aside to cool to room temperature.
10. Fill the bottom of a double boiler with water on medium heat.
11. By now, the pasta water would be ready. Add the spaghetti and cook according packaging "al dente" instructions.
12. Once the pasta is done, add it to the egg mixture.
13. Add one ladleful of pasta water to the egg mixture. Mix gently but throughly.
14. Place the pan with the egg mixture on the double boiler.
15. Stir the pasta in the pan until the mixture is creamy and adhering well to the pasta.
16. Remove from heat and add the Guanciale to the mixture. Make sure the Guanciale is at room temperature so that it doesn't cook the eggs.
HOW TO SERVE
Serve immediately, topping with the pieces of Guanciale. Finish with fresh Pecorino and pepper on top.