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HeOpensADress on
450-500g pasta of your choice
6 egg yolks and 1 egg
60g freshly microplaned Parmesan/pecorino
130g guanciale
Salt and pepper
Serves 4
Pan fry guanciale until crispy fat has rendered out
Cook pasta in salted water until al dente
Prepare egg and Parmesan mix add salt and optional pepper
Add rendered bacon fat to egg and Parmesan mix, add 150-200mL of the cooked pasta water to this slowly whilst mixing to temper the mixture
Then combine all of the above in pot that’s not hot and keep mixing whilst on low heat until the mixture thickens and becomes glossy, if it curdles that’s gone too far.
Serve with more microplaned cheese
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450-500g pasta of your choice
6 egg yolks and 1 egg
60g freshly microplaned Parmesan/pecorino
130g guanciale
Salt and pepper
Serves 4
Pan fry guanciale until crispy fat has rendered out
Cook pasta in salted water until al dente
Prepare egg and Parmesan mix add salt and optional pepper
Add rendered bacon fat to egg and Parmesan mix, add 150-200mL of the cooked pasta water to this slowly whilst mixing to temper the mixture
Then combine all of the above in pot that’s not hot and keep mixing whilst on low heat until the mixture thickens and becomes glossy, if it curdles that’s gone too far.
Serve with more microplaned cheese