TOCA SPAGHETTI | CABARONARA
INGREDIENTS 100g Dried Semolina Spaghetti 2 egg yolks Parmesan 15g plus 10g to finish Pecorino 15g Fresh cracked black pepper to taste 20g Guanciale DIRECTIONS 1. Put a pot of salted water, large enough to cook the pasta, on high heat full and bring to a boil. 2. While you are waiting for the water to boil, cut 20 g of guanciale into about 1 cm cubes. Finely grate the cheese and set aside the parmesan for the finishing 3. Whisk 2 egg yolks in a medium bowl until no streaks remain, and then stir in 15 g parmesan and 15 g pecorino cheese. Add several turns of pepper and set aside. 4. In a stainless steel pasta pan or other heavy pot, heat 2 tbsp. of oil over medium. Add guanciale and cook, stirring occasionally, until crisp around the edges, 7–10 minutes. 5. Remove pot from heat. Using a wooden spoon, remove guanciale and transfer to a small bowl. Pour
fat into a heatproof measuring cup, then add back about 3 tbsp. to pot. Discard any remaining fat. 6. Cook the pasta in boiling salted water, stir- ring occasionally, for about 8 1/2 minutes or 1 1/2 minutes shy of package instructions, as you will continue to cook the pasta while you are finishing the sauce. Pasta should be al dente. Just before pasta is finished, scoop out 1¾ cups pasta cooking liquid and set aside. 7. Add ½ cup of reserved pasta-cooking liquid to the pasta pan and bring to a boil over medium- high. Drain pasta in a colander, and then transfer to pasta pan. 8. Whisk ¼-cup pasta cooking liquid into reserved egg mixture, then very slowly stream into the pasta pan, stirring constantly, until cheese is melted and egg is thickened to form a glossy sauce. Season with salt, if needed. Thin sauce with remaining ½-cup pasta cooking liquid, adding a tablespoonful at a time, until it is the consistency of heavy cream (you most likely won’t use all of it). 9. Mix in guanciale and divide pasta among bowls. Top with pepper and reserved cheese and a finish with a drizzle of the reserved guanciale fat. At TOCA, we finish the pasta in a full wheel of Parmesan for that extra cheese finish
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