1 full egg + 3/4 egg yolks
200g guanciale (can be substituted by bacon)
grated pecorino cheese (can be substituted by grated parmesan cheese)
Put water in a pot and heat it.
2) While the water is heating, start cooking guanciale (or bacon). Cut it in small pieces and heat it in a pan at low heat. Don't add any oil, salt or spices. Heat it until it's crunchy or how you prefer it.
3) Prepare the sauce. Mix one egg and 3/4 egg yolks in a bowl with the cheese and some pepper and leave it aside. Also here do not add any salt or anything else!
4) When the water starts boiling, add some salt to it and put the spaghetti in the pot. Cook them until they're al dente.
5) Drain the spaghetti and put them in the pan with bacon and let them cook for 1/2 more minutes stirring them, so that they absorb the bacon grease.
6) Put the spaghetti and bacon in a big bowl and add the egg/
7) When serving, you can add some more pepper and cheese on top.
For the cake:
2 egg yolks
10g caster sugar
15g Vegetable oil
35g cake flour
2 tablespoon of matcha powder
2 egg white
1 tablespoon of lemon juice
25 g caster sugar
For the matcha dipping sauce:
55g whipping cream
3g matcha powder
8-10g condensed milk
• Remember to use eggs from the refrigerator. After the egg yolk and egg white are separated, put the egg white into the refrigerator • Sift cake flour & matcha powder and mix them well • Put baking paper on the baking tin (spray some water or spread some butter in the baking tin could help to fix the baking paper) • Preheat the oven to 170 degrees
1. Mix the egg yolks and caster sugar, then add the oil and mix it
2. Add the sifted powder and milk and mix well
3. Beat the egg whites with electric mixer on low speed, the foams appear, add sugar and lemon juice and continue to beat for 5–6 minutes, the whites will be glossy and stiff
4. Dig 1/3 portions of whites into the egg yolk batter, use a rubber knife to gently stir
5. Pour the batter into the remaining whites, mix the batter with a rubber knife and turn it from bottom to top until the batter is thick and not very fluid.
6. Pour the batter into the loaf pan, tap on the table a few times before entering the oven to knock out large bubbles, put it in the oven that has been preheated to 170 degrees and bake for about 20 minutes, use a thin stick to check if the cake is baked (if there is no sticky batter on the stick, the cake is finished)
7. Remove the cake from the baking tray
8. Beat whipped cream + matcha powder + condensed milk with an electric mixer at a low speed until the sauce is slightly textured, but still a little fluid
9. After the cake cools down, top it with matcha sauce and sweet red beans (only for decoration, not a must)!!