Authentic pasta carbonara with guanciale and tons of black pepper

http://ift.tt/1rUPGeS

Serves: 4

Ingredients

½ cup guanciale, diced 2 tbsp extra virgin olive oil 2 generous tsp freshly ground black pepper Salt, to taste ¼ cup red onion, very thinly sliced ½ cup dry white wine 1 large whole egg ½ cup pecorino romano, finely grated 400 g fresh spaghetti

Method

Bring a large pot of cold water to a boil and season heavily with salt. In a small bowl, mix the egg and grated pecorino and reserve.

In large sauté pan, heat the extra virgin olive oil over medium-high heat. Add in the diced guanciale and slowly cook until it renders some of its fat and begins to crisp. Stir in the red onion; once translucent, add the black pepper, sautéing briefly. Add in the white wine and deglaze. Remove pan from heat.

Start cooking your pasta; it should take 2–4 minutes maximum. Add the hot, cooked spaghetti and the pecorino egg mixture to the pan, mixing off the heat until the sauce is thick and uniform. You can use a bit of pasta water to adjust the consistency of your sauce. It should just nicely coat the pasta.

Divide amongst 4 warm pasta bowls and serve.

bon appetit