The Perfect Carbonara

Preparation

1. STEP 1 OF 8

   Cut the guanciale into strips with a thickness of 2 mm and cook it in a pan without adding any fats until its fat becomes transparent.

2. STEP 2 OF 8

   Heat a bowl in a bain-marie and add the egg yolks, pecorino, and some black pepper. Mix thoroughly until you obtain a homogeneous mixture.

3. STEP 3 OF 8

   Take a quantity of pasta cooking water (about 50%) and add it to the egg, pecorino, and pepper mixture to bring the temperature close to 55°C.

4. STEP 4 OF 8

   Cook the pasta in plenty of salted water until al dente, then drain it, leaving it very moist.

5. STEP 5 OF 8

   Combine the pasta with the guanciale in the pan, add the egg, pecorino, and pepper mixture, and aerate everything by gently stirring.

6. STEP 6 OF 8

   Plate and add freshly ground black pepper. Serve hot.

7. STEP 7 OF 8

   Pair with a good rosé wine.

8. STEP 8 OF 8

   Enjoy your meal! Serve hot, please.

Suggestions

• Air Fryer

General Information

Analysis

Macronutrients (100 gr)