Probably the prettiest carbonara I’ve made. 3 egg yolks and half of an egg’s white, 70% pecorino romano, 30% grana padano, freshly ground black pepper and guanciale (note: this is for a single serving) After making the carbocrema I decided to soften it more by placing the bowl on top of the pot the water for my pasta was boiling, then I adeed half of the rendered fat from the guanciale in it. Been experimenting a lot with risotattura, so I decided to add the pasta to the boiling water for 3-4 minutes until it softens a bit and releases some of its starches, adding pasta cooking water to the pan I cooked the guanciale (where I left the other half of its fat) and finished the pasta cooking there until al dente. That helped the pasta coat itself with its own starches plus the fat of the guanciale. Then took it off of the heat, leaving a little bit of the residual water in the pan, and then adding the guanciale and the carbocrema, constantly tossing and stirring, then plating it with some pecorino and black pepper on top:)
by Fantastic_Board8651