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Luciano Monosilio, from “Pipero al Rex” restaurant in Rome, presents the classic Carbonara recipe, paying particular attention to the traditional techniques.
Ingredients for 4:
- 4 egg yolks
- 20 g Pecorino cheese
– 30 g Parmesan cheese
- 20 g freshly ground black pepper
– 200 g guanciale
– 280 g Monograno Felicetti spaghettoni
Procedure
Combine the egg yolks with Parmesan, Pecorino cheese and pepper in a bowl. Beat the mixture with a whisk. Brown the guanciale, removing any excess oil and set aside.
Cook the spaghettoni for 13 minutes in salted water, drain and toss into the egg mixture while stil steamy. Stir in the guanciale/pork cheek, a little cooking water and finish with a drizzle of the the meat’s fat. Plate, dusting with the cheeses and pepper.