Lighter carbonara

Ingredients

• 180 g durum wheat spaghetti
• 1 piece yellow onion
• 60 g Italian guanciale
• 1 piece extra-fresh egg yolk
• 35 g grated pecorino romano
• 35 g grated aged parmesan
• 1 clove fresh garlic
• 120 g canned crushed tomatoes
• 2 pieces anchovy fillets in oil
• 1 tbsp capers in vinegar
• 30 g pitted black olives
• 1/2 tsp smoked paprika
• 1 pinch ground cayenne pepper
• to taste whole black peppercorns
• to taste fine salt
• 0.25 bunches fresh chives

Method

1. Thinly slice the onion, mince the garlic, chop the olives and mince the chives.
2. Place the guanciale in a cold skillet and heat gently to render its fat in the dry pan, until golden brown but still slightly tender in the center.
3. Remove the guanciale and drain on paper towels. Keep only a thin film of fat in the skillet and discard the excess.
4. In the same skillet, sweat the onion with a pinch of salt until soft, glossy and jammy.
5. Add the garlic, anchovies, paprika and chili, mashing gently to flavor the base without burning the garlic.
6. Add the crushed tomatoes, capers and olives, then simmer and reduce until it forms a thick, briny and coating mixture.
7. Cook the spaghetti in simmering, well-salted water until al dente, reserving some pasta water.
8. In a bowl off the heat, mix the egg yolk, pecorino, parmesan and plenty of black pepper until it forms a thick paste.
9. Loosen this paste with a little hot pasta water, whisking to start the emulsion without cooking the yolk.
10. Add the drained pasta to the skillet with the onion mixture, tossing off the heat to coat.
11. Fold in the egg and cheese mixture off the heat, gradually adding pasta water until the sauce is smooth, glossy and silky.
12. Return the drained guanciale to the pan, toss briefly, then plate immediately with chives and freshly ground black pepper.

Nutrition

Per serving

Energy

764.4 kcal

Protein

34.5 g

Carbohydrate

70.61 g

Fat

38.17 g

Fibre

6.89 g

Calcium

201.3 mg

Iron

1.81 mg

Magnesium

23.45 mg