Spaghetti Carbonara

What you need

• 100 g guanciale
• 19.541 Pecorino Romano
• Parmigiano Reggiano
• 0.25 tsp black peppercorns
• egg yolks
• 7.621 spaghetti
• salt
• 1 cup pasta water

Method

Restated from the original video

1. 1

   Cut the guanciale into small strips and grate the Pecorino Romano or Parmigiano Reggiano cheese.

2. 2

   Heat black peppercorns in a skillet without oil until aromatic, then grind them using a mortar and pestle.

3. 3

   Place the guanciale in a pan and cook until its fat is released and it turns golden and crisp.

4. 4

   Pour off the rendered fat, reserving it for the sauce, which consists of egg yolks, the grated cheese, and the toasted peppercorns.

5. 5

   Combine these ingredients to form a paste before incorporating the cooled guanciale fat by whisking.

6. 6

   Cook the spaghetti in boiling salted water until it is al dente, ensuring to keep some of the starchy water from the pasta.

7. 7

   Rather than directly heating in a pan, position a large bowl over the pot of hot water to create a double boiler setup.

8. 8

   Add the prepared sauce mixture, the cooked spaghetti, and the crispy guanciale, then stir, incorporating pasta water as needed.

9. 9

   Serve the dish, garnishing with additional guanciale, grated cheese, and black pepper.

Imported from vm.tiktok.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.