Uni Carbonara

PREPARATION

Step 1

Salt your pasta water and bring to a boil.

Step 2

Add chopped guanciale to a cold sauté pan. No need to add oil; it will render on its own. Turn heat to medium.

Step 3

While the guanciale is cooking, whisk uni lobes (about two pockets in a five-pocket tray), egg yolks, and grated Pecorino together in a bowl. Set aside.

Step 4

Stir and fry the guanciale until golden brown. Turn off the heat, remove the guanciale to drain, and keep the hot oil in the pan.

Step 5

Slowly whisk the warm guanciale oil into the uni-cheese mixture to temper the egg yolks.

Step 6

Cook pasta until al dente. Using tongs, transfer pasta to a sauté pan over low heat. Shake and stir the pasta noodles, adding small amounts of pasta water until glossy. Begin incorporating the tempered uni-cheese mixture, stirring and shaking vigorously so the egg yolks do not cook.

Step 7

Once noodles are coated, plate with fried guanciale, the remaining uni lobes, and another sprinkle of Pecorino.