Spaghetti alla Carbonara
- 1⁄4 lb Cavalier Giuseppe Cocco Spaghetti
- 4.5 oz Guanciale
- 4 Organic farm eggs
- 2.5 oz Pecorino di Fossa
- 3 Tbsp Sant Ambroeus extra virgin olive oil
- Tellicherry black pepper & kosher salt to taste
Finely grate Pecorino di Fossa. Separate the egg yolk from the whites. Whisk egg yolk with salt and pepper and set aside. Cut guanciale into 1⁄4 inch slices. In a sauté pan, heat to medium high heat and sear until browned. Remove from the excess fat and place on a plate lined with a paper towel.
Fill a pot with water. Heat at high until boiling. Add a healthy dose of salt and drop the spaghetti into the pot. Cook 9-11 minutes until al dente. Reserve 2 cups of pasta water, and strain pasta.
Place cooked guanciale into a sauté pan on medium high heat. Season with black pepper and add 2-3 tablespoons of boiling pasta water.
Add cooked pasta to the sauté pan and mix pasta 30 seconds to create a creamy consistency. Remove from heat and add organic whisked eggs and half the Pecorino di Fossa, stirring continuously until well combined and glossy. Plate pasta in deep plates*, finishing with remaining Pecorino di Fossa and Tellicherry black pepper.
*Pro tip: To plate the pasta, use a ladle and precision plating tongs. Gather the pasta in the ladle, twirling with the tongs. Gently guide the ladle to the deep plate and slide pasta off, keeping the tongs upright to keep the pasta in a cone shape.