Spaghetti Carbonara

Ingredients

• 1100 g spaghetti(100g)
• 270 g guanciale(70g)
• 32 egg yolks(36g)
• 415 g pecorino Romano cheese(15g)
• 515 g Parmesan cheese(15g)
• 61 teaspoon black peppercorns(2g)
• 75 g extra Parmesan cheese (for serving)(5g)

Instructions

1. 1Cook the spaghetti al dente according to the package instructions.
2. 2Toast the black peppercorns in a dry frying pan for a few minutes.
3. 3Crush the peppercorns coarsely with a mortar and pestle.
4. 4Remove the skin from the guanciale and cut the rest into small cubes.
5. 5Place the guanciale in a cold pan, gradually increase the heat, and slowly render the fat until crispy. Do not add to a hot pan immediately to avoid burning.
6. 6Reserve the rendered fat and the crispy guanciale separately.
7. 7Finely grate both cheeses.
8. 8Place the egg yolks in a bowl.
9. 9Mix the egg yolks and grated cheeses until smooth.
10. 10Stir in the crushed black pepper and some of the guanciale fat into the cheese-egg mixture.
11. 11Combine the cooked spaghetti and half of the crispy guanciale in a pan and mix well.
12. 12Turn off the heat, add the carbonara sauce, and mix. Add just enough pasta water to create a creamy sauce.
13. 13Serve the spaghetti carbonara on a plate, sprinkle with the remaining guanciale and extra Parmesan cheese.