Carbonara with cured egg yolk

Instructions

1. Step 1

   Start the cured yolks 24 hours ahead. Cover the base of a container in fine sea salt and make two dimples in it for holding the eggs

2. Step 2

   Make sure the egg yolks are completely free of white, then slip them into the dimples in the salt

3. Step 3

   Cover the yolks with more salt, then refrigerate overnight

4. Step 4

   Preheat the oven to 40ºC fan

5. Step 5

   Wash the yolks under cold running water, then place them on an oiled rack like a cooling rack. Transfer to the oven for three hours. They will become hard and ready for grating

6. Step 6

   To cook the carbonara, warm two serving dishes in a low oven

7. Step 7

   Heat the olive oil in a high sided frying pan, and add the guanciale and garlic clove. Cook until the fat has rendered – around 10 minutes. Discard the garlic clove

8. Step 8

   Cook the pasta in boiling salted water until al dente

9. Step 9

   Whisk 2 egg yolks in a bowl with a pinch of salt

10. Step 10

    Once the pasta is almost cooked, use tongs to lift it into the frying pan with the guanciale

11. Step 11

    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

12. Step 12

    Quickly add the beaten yolks to the pan, stirring vigorously, then add a little more pasta water, continuously stirring. You’ll be surprised at the amount of pasta water it can take, so don’t be too cautious

13. Step 13

    Add the Parmesan and continue stirring, adding more water if it becomes claggy. Season with black pepper

14. Step 14

    Transfer to the warm serving bowls and top with the grated cured egg yolk