Carbonara
Ingredients
- 175 grams Guanciale ((Pancetta or block bacon), weight after skin removed)
- 2 Large Eggs
- 2 Egg yolks
- 100 grams Parmigiano Reggiano (Finely shredded (or pecorino romano, sub parmesan))
- 1/4 teaspoon Black pepper
- 400 grams Spaghetti
- 1 tablespoon Salt (Kosher or cooking)
- 1/2 cup Water ((for pasta))
- 1 Garlic clove (Finely minced (optional))
- 1 Parsley (Finely chopped)
Instructions
- Guanciale – Cut into 0.5cm / 1/5" thick slices then into batons.
- Carbonara sauce – Place eggs and yolks in a large bowl. Whisk to combine. Then stir in the parmesan and pepper.
- Cook pasta – Bring 4 litres (4 quarts) of water to the boil with the salt. Add pasta and cook per the packet directions.Reserve pasta water – Just before draining, scoop out 1 cup of pasta cooking water, then drain the pasta.
- Cook guanciale – While the pasta is cooking, place guanciale in a non stick pan over medium high heat. Cook for 4 to 5 minutes until golden. No oil needed – as the guanciale heats up, the fat will melt so it fries in its own fat. If using garlic, add it in the last minute.
- Pasta in pan – Tip the hot pasta into the pan and toss to coat in guanciale fat.Mix pasta in sauce – Transfer the pasta and any residual fat in the pan into the bowl with the egg.
- Add 1/2 cup (125 ml) pasta cooking water. Stir vigorously using the handle of a wooden spoon for 1 minute and watch as the sauce transforms from watery to creamy and clings to the pasta strands!
Serve – Transfer into warm bowls. Serve immediately, garnished with a little extra parmigiana reggiano if desired, and a pinch of black pepper and finely chopped parsley.