Scientific Carbonara

Ingredients

• 12 egg yolk(40g)
• 21 whole egg(50g)
• 340 g Pecorino Romano cheese(40g)
• 460 g Parmigiano Reggiano cheese(60g)
• 51 teaspoon black pepper (mixed varieties)(2g)

Instructions

1. 1Separate 2 egg yolks from the whites and place them in a bowl.
2. 2Add 1 whole egg to the bowl with the yolks.
3. 3Whisk the eggs vigorously until the mixture is smooth and uniform in color.
4. 4Grate both Pecorino Romano and Parmigiano Reggiano cheeses finely.
5. 5Weigh out 40g of Pecorino Romano and 60g of Parmigiano Reggiano.
6. 6Gradually add the cheeses to the egg mixture, whisking well after each addition until a thick, paste-like mixture forms.
7. 7Place the bowl over a pot of simmering water (double boiler), ensuring the bowl does not touch the water.
8. 8Whisk constantly as the mixture heats, allowing the cheeses to melt and the mixture to become creamy.
9. 9Monitor the temperature and remove the bowl from the heat when it reaches about 62°C (144°F), whisking to cool slightly.
10. 10Return the bowl to the double boiler and repeat the heating and cooling process a total of 5 times, always whisking.
11. 11After the final round, transfer the bowl to a basin of ice water and whisk to stop the cooking.
12. 12Season with freshly ground mixed black pepper to taste.
13. 13Set aside the stable, creamy sauce for use with cooked pasta and guanciale (not included in this part).