At the helm of the Italian restaurant in Four Seasons Hotel George V, Simone Zanoni has just unveiled a new cookbook alongside shell. Appointed PASTA PASTA PASTAit’s similar to the chef’s best pasta recipes, including spaghetti carbonara, which can be seen here.
The recipe for spaghetti carbonara by Simone Zanoni
Ingredients for 4 people
– 400 g of spaghetti
-6 extra fresh organic egg yolks
-140 g grated pecorino romano
-150 g guanciale
-4 g black peppercorns (2 g for small players)
1. Boil some water in a pot without adding too much salt (the cheese and guanciale in the sauce are quite salty).
2.Heat a round-bottom non-stick frying pan on a very low heat.
3. Crush the pepper in a mortar. Cut the guanciale into sticks and cook on a low heat without adding fat in the pan with half the peppers until they become crispy.
4.Remove three quarters of the guanciale with a slotted spoon and place it on a paper towel. Leave the rest of the guanciale and all the fat in the round-bottomed frying pan. Wet with 2 spoons of pasta cooking water.
5.Cook the spaghetti for half the time indicated on the package.
6. Take the spaghetti out of the boiling water with a spider and put them in the pot with a rounded bottom, with the guanciale – do not throw away the boiling water!
7. Mix the egg yolks with 120 g pecorino.