Lunchbreak: Spiaggia chef Chris Marchino makes carbonara

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980 N. Michigan Avenue

Spiaggia Lounge Carbonara
Serves 1

50 grams Spaghettoro or other high quality dry pasta similar to spaghetti  (50 grams = roughly 2 ounces)
2 duck egg yolks
1 tsp each of Cubeb peppercorn, rose peppercorn, Sichuan peppercorn, toasted and ground
1/4 cup Pecorino Romano
1 teaspoon extra virgin olive oil
2 ounces Guanciale, diced (pork cheek or jowl)

In a medium pot over medium-high heat, bring water to a boil. Season with salt to taste like the ocean. Add the dry pasta to the boiling water and stir regularly so the pasta doesn’t stick together. Meanwhile, in a mixing bowl, combine the egg yolks, 3/4 of the cheese and the ground, toasted peppercorns.  In a sauté pan, over low heat, add the olive oil and guanciale. Slowly cook the guanciale until it is golden brown and crispy, 5 to 8 minutes.  Remove the crispy pieces of guanciale and guanciale fat from the pan and add them to the mixing bowl with the other ingredients, being sure to allow the hot fat to cool for 5 minutes before adding it to the egg mixture. When the pasta is quite al dente, (we recommend 2 minutes less cooking time than the box advises) add the pasta and a 1/2 cup of the pasta cooking water to the sauté pan over medium-low heat. Allow the pasta to finish cooking in the pan. After 1 minute, temper the eggs by add a splash of the pasta cooking water to the mixing bowl.  Stir in the water completely, then add the pasta to the bowl.  The egg will thicken from the heat of the pasta. Stir with a fork until all of the pasta is coated with sauce. Place in a bowl and top with remaining cheese. Serve immediately.

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