Carbonara (with Grappa!) by Chef Luciano Monosilio

Updated at: Wed, 16 Aug 2023 21:08:17 GMT

Step 1

Cook the pasta in boiling water as indicated on the package. In a large frying pan, brown the guanciale over high heat, gradually removing the fat that releases as it cooks. Set excess fat aside in a separate bowl.

Step 2

In a stationary mixer, whip the egg yolks with the grated Parmigiano Reggiano and pecorino cheese, adding the drained fat from the guanciale. Let rest.

Step 3

Once the pasta is cooked, mix with the eggs and guanciale in a steel bowl away from heat. If necessary, add a little hot water. Complete with ground pepper and serve.

Step 4

Grate the remaining pecorino cheese directly onto the plate and serve at the right temperature: not too hot, but warm.

Step 5

At the end (before adding the ground pepper), sprinkle the grappa over the pasta with a diffuser.

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Delicious

Easy

Makes leftovers

Under 30 minutes