For ➋40 g freshly grated pecorino romano
1 large raw egg
freshly ground black pepper
1 tbs olive oil
125 g guanciale, pancetta or bacon
1 small shallot minced
2 slow cooked eggs*
chopped chives
175 g pasta (spaghetti, linguine, fettuccine) boiled according to package directions
Put the pecorino and black pepper in a large bowl and set aside.
Boil the pasta according to the package directions and drain.
Add the olive oil to the pot you boiled the pasta in and fry the guanciale (or pancetta or bacon) and shallots until it is cooked and the shallots are fragrant. Add the drained pasta to the pot and toss to coat.
Dump the pasta into the bowl with the cheese and pepper then break the raw egg on top. Toss to distribute the egg and cheese evenly.
Top each bowl of pasta with a slow cooked egg* and sprinkle with chives.
Slow cooked eggs, 'onsen tamago' in Japanese means egg in hot spring, as the temperature of a hot spring at 77°C is the ideal cooking temperature to slow cook an egg, where the yolk stays creamy and the white turns into custard. Replace them with poached eggs.
Read the classic Italian spaghetti carbonara. Or an American café version.
