Carbonara Pastina

Carbonara Pastina

1. Add the pancetta to a cold pan and turn heat on to medium low. Let the fat render and the pancetta crisp up. Remove the pancetta from the pan and save the fat.

2. Add the pecorino to a bowl with the egg, egg yolks, the rendered fat and lots of black pepper. Whisk.

3. Add the acini di pepe to a skillet with some black pepper and let it get a bit golden on medium heat.

4. Add your stock to a small pot and heat. Slowly add the hot stock, ½ cup a time mixing well. Once it's al dente, add about 2 tbsp of the broth to the egg mixture to temper it.

5. Add the egg to the pan, mix it really well on low heat for 1-2 minutes. Turn heat off and let it continue to cook/thicken mixing often. Add salt to taste, keep in mind you'll be adding the pancetta which is salty, cured yolk and more cheese on top.

6. Serve with the pancetta, more pecorino, black pepper, cured yolk and the salsa macha.