For pasta lovers around the world, carbonara – that signature Roman dish with guanciale (pork jowls or cheeks), Pecorino Romano cheese and egg over a base of al dente spaghetti – is one of the most celebrated recipes. It even has its own day: April 6th. And just when...
Method
For the marinated egg:
In a small bowl, mix the sugar and salt together; place half of the mixture in a container. Separate the egg yolk from the white and carefully place the yolk in the container.
Cover the egg yolk with the remaining sugar and salt. Let the egg marinate at room temperature for 2 to 3 days, depending on the size of the egg.
Tip: you will know the egg is ready when it has reached a solid consistency.
For the Pecorino Romano cream:
Pour the cream into a saucepan over medium heat and cook until it reaches 90 °C (194 °F), using a probe thermometer to gauge the temperature, about 4 minutes.
Remove from heat and add the grated Pecorino Romano a little at a time, stirring until you have a creamy consistency.
For the pizza:
Fire up your Ooni, aiming for a temperature between 380 °C to 390 °C (716 °F to 734 °F) in the centre of the baking stone. Measure the temperature quickly, accurately and from a safe distance using an infrared thermometer.
Cut the guanciale into 10 equal slices and brown them in a pan over low heat for 7 minutes. When crispy, remove them from the stovetop, place on a plate and set aside.
Take your egg out of the container, rinse under cold water to remove the sugar and salt, and pat dry with a kitchen towel. Grate it into a small bowl. Set aside.
On a lightly-floured surface, roll out a dough ball by pushing the air with your fingers from the centre towards the edges to form a disc of about 12 inches (30 centimetres).
Cover the surface of your pizza with a spoonful of Pecorino cream and half of the mozzarella, leaving about 1 inch (2 ½ centimetre) to allow the crust to form.
Dust the pizza peel with a little semolina, place the pizza on top and launch into the oven; cook for 90 seconds, turning the pizza with a peel every 20 seconds or so to ensure an even bake.
Take the pizza out of the oven, garnish with 3 to 4 fresh basil leaves, half of the crispy guanciale, more Pecorino cream, a sprinkling of pepper, half of the grated marinated egg and a drizzle of extra-virgin olive oil.
Repeat these steps with the remaining dough ball. Slice, serve and enjoy!
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