Spaghetti carbonara by Simone Zanoni, chef at Le George, at the Four Seasons in Paris

Louise-Adélaïde Boisnard 7:12 p.m., April 23, 2022

Each week, a chef presents one of their recipes at the Table des Bons Vivants.

This week, Simone Zanoni, chef of the George, at the Four Seasons in Paris, lets you discover her version of spaghetti carbonara, without cream of course.

Ingredients

400g spaghetti

6 extra fresh organic egg yolks

140 g grated Pecorino Romano cheese

150 g of guanciale

4g black peppercorns

Boil some water in a saucepan without over-salting it (the cheese and guanciale in the sauce are quite salty).

 Heat a round-bottomed nonstick skillet over very low heat.

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.

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.

Cook the spaghetti for half the time indicated on the packet.

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!

Mix the egg yolks with 120 g of pecorino.

Continue cooking the pasta in the round-bottomed pan, adding the cooking water as you go, until you get a creamy sauce thanks to the starch in the pasta.

When the pasta is al dente, remove it from the heat, wait 30 seconds for the pan to be less hot and add the egg/cheese mixture (in a too hot pan, the eggs will cook).

 Add the remaining pepper and sprinkle with the reserved crispy guanciale and a generous amount of finely grated pecorino.

Serve immediately.