Carbonara 2.0

Method

1. Place the guanciale in a cold pan and cook over very low heat, slowly rendering the fat. Occasionally drain the rendered fat to prevent burning. Cook until the guanciale is crispy on the outside and soft and juicy on the inside. Set aside.
2. In a bowl, combine 4 whole egg yolks and 4 whole eggs. Whisk to blend.
3. Set the bowl over a pot of simmering water (bain-marie) and heat the eggs, stirring constantly, until they reach 65–67°C (149–153°F). Remove from heat and continue stirring to cool slightly. This pasteurizes the eggs and gives a creamy texture.
4. Raise the heat under the bain-marie water and bring to a boil. Cook the spaghetti in the same water until al dente.
5. While the pasta cooks, place the pasteurized egg mixture into a tall glass. Add 40 g pecorino and 20 g parmesan. Use an immersion blender to blend and aerate the mixture until smooth and slightly frothy. Refrigerate for a few minutes to allow it to thicken.
6. When the guanciale is done, drain it on paper towels. Keep the rendered fat if desired, but do not use it for the sauce.
7. Drain the spaghetti and transfer to a large bowl. Add the chilled egg-cream mixture gradually, tossing the pasta vigorously to coat. This mantecatura must be done off the heat (cold mixing).
8. Finish with freshly ground black pepper and the crispy guanciale on top. Serve immediately.