A punchy, glossy Roman carbonara: spaghetti, crispy guanciale, egg yolks, Pecorino Romano, and black pepper, finished with a housemade onion-infused, strained chili oil.
Ingredients
- 200 g durum wheat spaghetti
- 90 g Italian guanciale
- 4 pieces extra-fresh egg yolks
- 65 g aged Pecorino Romano
- 2 tsp whole black peppercorns
- 1 piece yellow onion
- 5 tbsp extra-virgin olive oil
- 1 tsp dried Calabrian chili flakes
- 1 pinch ground cayenne pepper
- 1 pinch fine salt
Method
- Thinly slice the onion, then heat it very gently with the olive oil, chili flakes, and cayenne pepper until the onion turns deep golden blond and the oil smells pleasantly toasted.
- Strain the chili oil, pressing lightly on the onion to extract the flavorful oils, then keep the warm oil set aside. The infused onion can be saved for another use, but does not go into the sauce.
- Cut the guanciale into short batons and render them starting in a cold, large skillet until crisp and the fat runs clear. Turn off the heat as soon as the guanciale is golden.
- Finely grate the Pecorino Romano. Mix the egg yolks with the cheese and freshly cracked black pepper until a thick, glossy paste forms.
- Cook the spaghetti in boiling salted water until al dente, then transfer directly into the skillet with the guanciale and rendered fat off the heat.
- Add a splash of pasta cooking water and toss vigorously to loosen the rendered fat, then fold in the egg yolk paste, stirring constantly off the heat until a silky, coating sauce forms.
- Adjust the texture with a little warm cooking water if necessary: the sauce should cling to the spaghetti without turning watery or grainy.
- Plate immediately in warmed pasta bowls, finish with more cracked black pepper, and drizzle with the onion chili oil right at the table.
Nutrition
Per serving
- Energy
- 833.5 kcal
- Protein
- 29.81 g
- Carbohydrate
- 52.05 g
- Fat
- 57.19 g
- Fibre
- 3.74 g
- Calcium
- 16.94 mg
- Iron
- 0.59 mg
- Magnesium
- 6.75 mg
