Used Luciano Monosilio’s recipe, all the same ingredients except I used Rigatoni:
Sauce turns out silky and beautiful with that little bit of Guanciale fat!
I chose Rigatoni because I saw he uses it in his restaurant, might go with a wider size next time.
by damnozi
3 Comments
Serves 4
300g of Rigatoni
50-80g of Pecorino Romano (some for garnish)
200g ish of Guanciale (two finger widths)
Pepper
4-5 egg yolks (I used 4, would use more next time)
1. Dice Guanciale into chunky cubes (alternatively thin strips if you like it really crispy)
2. Grate pecorino, transfer majority to bowl and add pepper until noticeably speckled
3. Add egg yolks, whisk until combined
4. Start boiling water (don’t salt too much, Guanciale and cheese already fairly salty)
5. Cook Guanciale, starting with a cold pan
6. Cook pasta
7. Pour Guanciale fat into bowl, add tiny amount of water to deglaze the pan, and leave to cool for later
8. 1-2 minutes before pasta is ready, add 1 teaspoon at a time of pasta water to cheese/egg mixture and whisk vigorously
9. Continue to whisk over the boiling pasta, using the heat to emulsify the mixture (similar to melting chocolate), but be careful not to heat too much or eggs will begin to cook
10. Add Guanciale fat to egg mixture
11. Drain pasta and add to pan with Guanciale
12. Toss sauce through pasta in pan
13. Only once tossed, heat over VERY low heat (very important, cheese will split and become like glue and eggs will cook if it gets too hot)
14. Serve with grated pecorino and pepper
Note: if you add too much pasta water, just add a bit more Pecorino
Looks good!
Oooo I love this!