An unapologetic Roman carbonara centered on guanciale, egg yolks and aged cheese, featuring Sichuan pepper for an elegant mala effect and a very slowly browned sweet onion to round out the fat without betraying the spirit of the dish.
Ingredients
- 200 g durum wheat spaghetti
- 1 piece yellow onion
- 90 g Italian slab guanciale
- 3 pieces fresh egg yolks
- 55 g aged Pecorino Romano
- 15 g aged Parmigiano-Reggiano
- 1 tsp whole red Sichuan peppercorns
- 1/2 tsp whole black peppercorns
- to taste fine salt
- 0.25 bunches fresh chives
Method
- Thinly slice the onion. Cut the guanciale into short, even lardons. Finely grate the cheeses.
- Slowly render the guanciale in a large cold skillet until it releases its fat and turns golden. Remove the crispy pieces, leaving the fat in the pan.
- Add the onion to the guanciale fat and cook gently until it becomes golden, soft and almost candied, without burning.
- Briefly toast the Sichuan pepper and black pepper in a small dry skillet, then finely crush them in a mortar.
- In a bowl, mix the egg yolks, grated cheeses and crushed peppers to obtain a thick, fragrant paste.
- Cook the spaghetti in well-salted water until al dente. Reserve some pasta water before draining.
- Add the pasta to the skillet with the onion and flavored fat. Toss off the heat to coat the spaghetti, then loosen with a splash of pasta water.
- Stir in the egg and cheese paste off the heat, tossing continuously until you achieve a glossy, creamy sauce that coats the pasta perfectly, all without using any cream.
- Return the crispy guanciale to the pan, adjust the texture with pasta water if necessary, and plate immediately.
- Finish with a dusting of Pecorino, a few crushed Sichuan peppercorns and finely chopped chives.
Nutrition
Per serving
- Energy
- 883.3 kcal
- Protein
- 42.29 g
- Carbohydrate
- 76 g
- Fat
- 46.06 g
- Fibre
- 4.64 g
- Calcium
- 7.3 mg
- Iron
- 0.22 mg
- Magnesium
- 2.92 mg
