La Carbonara




  • Egg yolks 4  Guanciale 100g
  • Pepper corns 10g
  • Chopped shallot 20g



  • Non-stick pan
  • Pan for boiling water
  • Bowl and a whisk to beat the eggs
  • Meat tenderiser
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A black plate, a nest of large spaghetti with a yellow sabayon of egg yolks, crispy bacon and crushed black pepper to garnish.

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  • In a non-stick pan heat the extra virgin olive oil and add the finely chopped shallot and the roughly crushed pepper. Fry with a spoonful of cooking water.
  • Meanwhile cook the spaghetti in salted boiling water.
  • Add the guanciale cut into strips to the pan and turn off the heat. Let it melt gently.  
  • Whisk the eggs in a bowl above the pasta cooking water to heat it to 70°C, so that it is pasteurised but not completely cooked.
  • Drain the pasta and toss it in the pan with the guanciale.
  • Make a nest of pasta on the plate, add the whisked egg on top, grated pecorino cheese and crushed pepper.
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