Pairs well with Uncle Roger's Spaghetti alla Carbonara
Uncle Roger's Spaghetti alla Carbonara
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A unique take on the classic Italian Spaghetti alla Carbonara, featuring guanciale and a hint of MSG for an unconventional twist.
00:20:00 total
Serves 4
medium
Pasta / Noodle Course
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Ingredients
- guanciale - watch the video to see (cut into little strips)
- egg yolks - watch the video to see (1 or 2 per portion, depending on preference)
- pecorino cheese - 100 grams (plus more for garnish)
- black pepper - to taste (from Malaysia, freshly ground)
- MSG - to taste (optional, to taste)
- spaghetti - watch the video to see (preferably high-quality, Uncle Roger prefers thick spaghetti like spaghettoni)
- pasta water - watch the video to see (starchy, for mixing with the sauce)
Instructions
- Prepare the Guanciale: Chop the guanciale into little strips and cook until crispy. Uncle Roger uses a wok and additional fire for extra crispiness.
- Cook the Spaghetti: Cook the spaghetti in boiling water seasoned with MSG instead of salt. Reserve some pasta water for later use.
- Mix the Sauce: Combine egg yolks, pecorino cheese, black pepper, and a hint of MSG in a bowl. Adjust the quantity of egg yolks and cheese according to taste.
- Combine Pasta and Sauce: Mix the cooked spaghetti with the sauce, adding pasta water as needed to achieve a creamy consistency. Ensure the heat is off to avoid scrambling the eggs.
- Serve: Garnish with additional pecorino cheese and black pepper. MSG is optional.
