TOCA’S SIGNATURE CARBONARA INGREDIENTS: • 10 mL Olive Oil • 40 g Guanciale (Diced) • 100 g Spaghetti • 2 Egg Yolks • 30 g Pecorino Cheese (Shredded) • 30 g Parmesan Cheese (Grated) • 5 g Freshly Ground Black Pepper • Salt (to taste) Cooking PREPARATION METHOD:
1. In a large pot, bring salted water to a boil. 2. Add the spaghetti to the boiling water and cook for 10 to 11 minutes until al dente. 3. In a separate medium pot, heat olive oil and medium diced Guanciale over medium heat until it turns golden brown in colour. 4. In a small bowl, mix the egg yolks, Pecorino, and Parmesan cheese, and set aside. 5. When the Guanciale reaches a golden colour and is about to turn crispy, add around 25ml of hot water from the pasta pot. 6. Add the drained al dente spaghetti into the pot with Guanciale, then remove the pot from heat. 7. Gently add the egg mixture into the spaghetti pot and use a pasta fork to mix it thoroughly. (Add a little hot water if needed and rotate the pot on low heat if necessary.) 8. When the egg mixture reaches the desired thickness, adjust the seasoning with salt and freshly ground black pepper. 9. Serve the Carbonara in a pasta plate.
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