Classic carbonara
Spaghetti carbonara is traditionally made with guanciale (cured pork jowl), but smoked pancetta works well, too. Prep all your ingredients first, as it comes together quickly
- Preparation:
- Cooking:
- Total:
- Serves: 2 persons
Ingredients
- 200g bucatini or spaghetti
- 75g guanciale , cut into thick lardons
- 3egg yolks (for the best colour, use golden yolk eggs)
- 50g parmesan , finely grated, plus extra to serve
- 30g pecorino , finely grated
Instructions
Step 1
Put a large pan of salted water on to boil. Once boiling, cook the pasta following pack instructions.Step 2
While the pasta cooks, put the guanciale in a large frying pan and turn it on to a medium-low heat – starting in a cold pan helps render the fat and make it really crisp. Cook for 6-7 mins or until it has released lots of fat and is very crisp.Step 3
Meanwhile, whisk together the egg yolks, parmesan, pecorino, a pinch of salt and 20 twists of black pepper. Add in 2-3 tbsp of the guanciale fat, whisking it well to combine.Step 4
Once the pasta is cooked, reserve a large mugful of the cooking water and transfer the pasta straight into the pan with the guanciale. Mix really well and take off the heat.Step 5
Add the egg mixture and some of the cooking water into the pasta pan and mix very quickly and thoroughly, adding a little more pasta water as necessary to emulsify the sauce – it is done when it’s silky and glossy.Step 6
Serve with an additional sprinkling of parmesan and black pepper, if you like.