At the helm of the Italian restaurant in Four Seasons Hotel George V, Simone Zanoni has just unveiled a new cookbook alongside scullion. Appointed PASTA PASTA PASTAit resembles the chef’s best pasta recipes, including the spaghetti carbonara to be previewed here.
The recipe for spaghetti carbonara by Simone Zanoni
Ingredients for 4 people
-400g of spaghetti
-6 extra fresh organic egg yolks
-140 g of grated pecorino romano
-150 g of guanciale
-4 g black peppercorns (2 g for small players)
1. Boil some water in a saucepan without adding too much salt (the cheese and the guanciale in the sauce are quite salty).
2.Heat a round-bottomed non-stick frying pan over very low heat.
3.Crush the pepper in a mortar. Cut the guanciale into sticks and cook over low heat without adding fat in the pan with half the pepper, 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 skillet. Wet with 2 ladles of pasta cooking water.
5.Cook the spaghetti for half the time indicated on the package.
6.Remove the spaghetti from the cooking water with a spider and put them in the pan with a rounded bottom, with the guanciale – do not throw away the cooking water!
7.Mix the egg yolks with 120 g of pecorino.