The best carbonara in Italy? Though there is quite a bit of debate on the subject, there are two names that always stand out in the “top ten” versions of carbonara in Italy – two names who have created more than just a signature dish out of the traditional recipe, but a lifestyle, too.
The two subjects? Alessandro Pipero, maître and owner of Pipero, and Luciano Monosilio, his young chef – working side by side for years at the starred restaurant in Rome.
Their carbonara is a legend, but this is an even further embellished version – if it was possible to make it any better – with the unusual extra touch of grappa. The grappa they use? Prime Uve Bianche from the Bonaventura Maschio distillery – where they distill the white grapes for a fruity, delicate and floral flavor that pairs wonderfully with classic carbonara. Here is the recipe:
Carbonara with Grappa recipe
Ingredients (for 4 people):
11 oz spaghetti
4 egg yolks
1 ½ oz grated Parmigiano cheese
¾ oz grated pecorino cheese
A pinch of ground black pepper
7 oz guanciale cut into 1 cm cubes
Grappa
Method:
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.
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.
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.
Grate the remaining pecorino cheese directly onto the plate and serve at the right temperature: not too hot, but warm.
At the end (before adding the ground pepper), sprinkle the grappa over the pasta with a diffuser.