La Carbonara

INGREDIENTS FOR 4

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

MATERIALS

• Non-stick pan
• Pan for boiling water
• Bowl and a whisk to beat the eggs
• Meat tenderiser

DESCRIPTION
A black plate, a nest of large spaghetti with a yellow sabayon of egg yolks, crispy bacon and crushed black pepper to garnish.

METHOD

• 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.