The Carbonara legend

Carbonara by Luciano Monosilio is part of the Identità London 2013 menu, a lunch at Harrods taking place in London on April 28th. The other courses: Saffron poached eggs, zucchini and mussels by Carlo Cracco; Salted codfish salad, his tripes and smoked potatoes foam by Chicco and Bobo Cerea; Pasta Shake (black shells with Piedmont flavours: roasted peppers, anchovy sauce and black truffle) by Davide Scabin, il White fish slice in an aromatic herbs crust with a variation of chlorophyll by Gennaro Esposito, Beautiful Psychedelic Veal, not Flame Grilled by Massimo Bottura. Great ending with the Gran Buffet dei dolci again by Cerea. The lunch is 150 pounds per head. 100 seats available. Booking at +44.(0)20.72256874, concierge@harrods.com.

The carbonara

Recipe for 4 people

Ingredients
400 g of spaghetti
4 egg yolks (1 egg yolk every 100 g of pasta)
80 g of pecorino cheese
40 g of grana padano cheese
80 g of guanciale (pig’s cheek)
pepper to taste

Method

Cook the pasta for the time indicated on the pack, not more, not less. Whip the egg yolks in a steel boule with half of the mixed cheese and add some pepper to taste. Brown the guanciale in a pan (preferably an iron one, or a non-stick) until it becomes crispy. Put the residual fat to one side. As soon as the pasta is ready, drain it and put it the boule with the egg and cheese, remembering not to leave it on the flame. Mount with 30 more grams of cooking water, 60 grams of the guanciale fat previously drained, and the other half of the cheese plus pepper to taste. If the mixture is too liquid, add some more cheese to taste. Remember that carbonara needs to be served at room temperature. Sprinkle some more cheese and enjoy.