Classic Carbonara

20221023, #breakfastdiary 577, 9°C/mostly clear, 24min/exercise On #Netflix's #TakeOne, in the brilliantly programmed episode featuring #ChoSumi pairing traditional Korean music with Western classical, a line flashed by: "Korean music is breath, Western music is beat." I used to use the word "crossover" a lot, but I don't think I ever really understood what it meant. Getting the lungs' breath and the heart's beat to line up perfectly isn't easy - it's a bit like what happens when you drop egg yolk into a hot pan and, instead of ending up with scrambled eggs, manage to transform it into a creamy sauce of just the right consistency. (Something like that.) Salt the water and boil the pasta. (The guanciale is plenty salty on its own, so no need to add much.) While it cooks, toast the prettiest whole peppercorns in the world in a pan, then crush and set aside. Grate parmesan cheese into three egg yolks. (No pecorino on hand.) Blanch the guanciale in the pan and set it aside, leaving just a little of the rendered fat in the pan. Pour pasta water into the pan, drop in the pasta, cook it a bit, then turn off the heat and add the prepared pepper, guanciale, and fat. (Let it cool slightly.) (From here on, one moment of forgetting and it turns into scrambled eggs.) Add the egg yolk and parmesan mixture, toss toss - Classic #Carbonara