Carbonara with cured egg yolk
- ⏱ 15 hours 30 minutes
- Medium
- Serves 2
- 👥 2-cook recipe
Spaghetti carbonara with guanciale, Parmesan, and grated cured egg yolk.
Adapted from Great British Chefs.
This recipe, inside the app
Two phones, one plan. Tap a step on either phone and watch it tick on the other — that's the live sync, right here in your browser:
Carbonara with cure...
0/0
COOK 1COOK 2
1Bash the garlic
Bash the garlic clove
2Prepare salt dimples
3Plate and serve
+ 19 more steps in the app
Carbonara with cure...
0/0
COOK 2COOK 1
1Bash the garlic
2Prepare salt dimples
Cover the base of a container in fine sea salt and...
Make sure the egg yolks are completely free of white,...
3Plate and serve
+ 19 more steps in the app
Ingredients
- fine sea salt, to taste
- 2 egg yolks for curing
- 1 tbsp olive oil
- 120 g guanciale
- 1 garlic clove (bashed)
- 200 g spaghetti
- 2 egg yolks for carbonara
- 75 g Parmesan (finely grated)
The full plan
Split between two cooks — each step says who's on it.
1. Bash the garlic COOK 2
- Bash the garlic clove
2. Prepare salt dimples COOK 1
- Cover the base of a container in fine sea salt and make two dimples in it for holding the eggs
- Make sure the egg yolks are completely free of white, slip them into the dimples in the salt
🤝 Cook 2 hands the container to Cook 1.
3. Mise en place COOK 2
- Prep 75 g Parmesan: finely grate
4. Whisk the yolks COOK 2
- Whisk 2 egg yolks in a bowl with a pinch of salt
5. Cure the yolks COOK 1
- Cover the yolks with more salt, refrigerate overnight
6. Preheat the oven COOK 1
- Preheat the oven to 40ºC fan
7. Dry the yolks COOK 1
- Wash the yolks under cold running water
- Place them on an oiled rack like a cooling rack
- Transfer to the oven for three hours
8. Render the guanciale COOK 2
- In a high sided frying pan, heat the olive oil and add the guanciale and garlic clove
- Cook until the fat has rendered – around 10 minutes
- Discard the garlic clove
🤝 Cook 1 hands the high sided frying pan to Cook 2.
9. Cook the spaghetti COOK 1
- Cook the spaghetti in boiling salted water until al dente
10. Make the carbonara COOK 2
- Warm two serving dishes in a low oven
- Once the pasta is almost cooked, use tongs to lift it into the frying pan with the guanciale
- Stir the pasta to coat it in the pork fat, adding a splash of pasta water
- Keep mixing until everything is coated in a silky sauce, adding more pasta water as necessary
- Quickly add the beaten yolks to the pan, stirring vigorously
- Add a little more pasta water, continuously stirring
🤝 Cook 1 hands over the spaghetti.
11. Finish with Parmesan COOK 2
- Add the Parmesan and continue stirring, adding more water if it becomes claggy
- Season with black pepper
12. Plate and serve BOTH
- Transfer to the warm serving bowls and top with the grated cured egg yolk
See it in action
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