Carbonara with Cured Egg Yolk — Ethan

Ingredients · for 4 (scales to your household)

• 150 g Guanciale (or pancetta or thick cut bacon) $6.30
• 3 cloves Garlic $0.09
• 3 Eggs $1.21
• 1 Cured egg yolk $0.60
• 50 g Pecorino romano $3.50
• 20 Cranks of fresh ground pepper not counted
• 227 g Spaghetti, preferably bronze cut $1.53
• 1/2 tsp Coarse kosher salt $0.03

Per-ingredient cost is the amount this recipe uses at the lowest Canadian price we have on file; the per-serving total above adds the range up to the dearest price and for buying whole packages.

Method

1. Cut the guanciale into small cubes, and smash the garlic cloves with the flat of the knife and remove the skin.
2. Add the guanciale and garlic cloves to a cold pan over low heat. Render out the fat until the guanciale is golden brown, about 8-10 minutes while stirring occasionally. Remove the garlic cloves and strain the guanciale from the garlic-infused fat. Set both aside.
3. Bring a large pot of salted water to boil (10 grams of salt per 1 liter of water).
4. Meanwhile in a large mixing bowl add the 3 whole eggs, 1/2 of the grated cured yolk, the pecorino, and black pepper. Whip the ingredients together with a whisk.
5. Add the spaghetti to the boiling water and set a timer for 1-2 minutes less than the package says.
6. With the pasta almost done, place the mixing bowl on top of the pasta pot and slowly begin to mix the egg mixture until it starts to become creamy. Once there, immediately pull it off the heat.
7. Add the cooked drained spaghetti to the bowl, with a spoonful or two of the garlic-infused fat and rapidly toss the pasta. Once the sauce has coated the pasta and is creamy toss in the guanciale cubes. Taste the pasta! Add salt if needed (it likely will not need much, if any).
8. Serve immediately. Top with the rest of the grated cured egg yolk (or more pecorino, parsley, etc.).