Luciano monosilio's carbonara

 

video

Recipe for Luciano monosilio's carbonara for 2 portions:

• 200g dried spaghetti(chef uses spaghettoni in his restaurant which is slightly thicker)
• 3 egg yolks 
• 150g guanciale, skin removed and cut into thick cubes
• 22g Pecorino romano 
• 22g Grana Padano
• 4g of ground black peppercorns

1. - Starting in a cold pan, heat the guanciale up on low heat, raising it to medium after about 5 minutes, then again to medium-high once the oils have come out and allow the guanciale to fry in its own fat. This should take 12-15 minutes 
2. - ⁠once it is golden brown, pour the oil out and allow the guanciale cubes to cool and crisp on a wire rack 
3. - ⁠whisk the egg yolks with the grated cheese, ground black pepper and 2-3 tbsp of guanciale oil 
4. - ⁠now cook your pasta in lightly salted water, and when it is close to being done add in a cup worth of pasta water into the egg yolks and cheese. Whisk to combine
5. - ⁠add the fully cooked pasta into the egg mixture and toss well to combine, now move it over a pot of simmering water and continue to stir and cook/thicken the egg yolks, adding more pasta water as needed to get the right consistency
6. - ⁠pour the crispy guanciale into the pasta and give it a mix, then taste and adjust the seasoning with more salt if needed and black pepper
7. - ⁠plate and grate on a bit more Pecorino Romano and ground black pepper 

Tips:

Tip 1: Thick cubes of guanciale for a balance fat-meat ratio

Tip 2: Start cooking the guanciale in a cold pan on low heat, increasing the heat gradually until high heat when the guanciale can be covered and fried in its own fat 

Tip 3: Let the Guanciale cool separately from the oil for a crispier texture 

Tip 4: While not traditional, you can use a blend of Pecorino romano, Grana Padano, or even Parmesan cheese 

Tips 5: use lots of black pepper 

Tip 6: you do not need to salt the pasta very aggressively 

Tip 7: The water does not need to be boiling when you add the pasta in(just try to make sure the pasta is fully submerged as quickly as possible)

Tip 8: you do not need to keep stirring the pasta if you are boiling in enough pasta water  

Tip 9: the pasta should be filled cooked once it goes into the sauce 

Tip 10: the Bain Marie portion makes this recipe a lot more forgiving since there's a lower chance of overcooking the eggs

Tip 11: you can be generous with the amount of pasta water used to finish the sauce 

Tip 12: use the Nappe consistency test to check if the sauce is cooked enough