Carbonara
Recipe video above. These days, so many carbonara recipes cheat with cream which is a shame. The traditional method uses raw egg which is mixed vigorously with hot pasta and parmigiana reggiano cheese which transforms into a silky, creamy, luxurious sauce unlike anything you've ever had before. Arguably the best pasta dish in the whole world!This is a pasta that must be eaten straight away to truly experience its magnificence. Serve in warm bowls!
Ingredients
- 175g/6 oz guanciale (pancetta or block bacon), weight after skin removed (Note 1)
- 2 large eggs (Note 2)
- 2 egg yolks (Note 2)
- 100g/3.5 oz parmigiano reggiano, finely shredded (or pecorino romano, sub parmesan, Note 3)
- 1/4 tsp black pepper
- 400g/14 oz spaghetti
- 1 tbsp cooking/kosher salt (for cooking pasta)
- 1/2 cup pasta cooking water
- 1 garlic clove, finely minced (optional, Note 4)
- Parsley, finely chopped
- Parmigiano reggiano
Directions
- 1
- 2
Guanciale – Cut into 0.5cm / 1/5" thick slices then into batons.
- 3
Carbonara sauce – Place eggs and yolks in a large bowl. Whisk to combine. Then stir in the parmesan and pepper.
- 4
Cook pasta – Bring 4 litres (4 quarts) of water to the boil with the salt. Add pasta and cook per the packet directions.
- 5
Reserve pasta water – Just before draining, scoop out 1 cup of pasta cooking water, then drain the pasta.
- 6
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.
- 7
Pasta in pan – Tip the hot pasta into the pan and toss to coat in guanciale fat.
- 8
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!
- 9
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.