A super simple authentic carbonara

A proper carbonara is really hard to beat.

Serves: 2

INGREDIENTS 

250g dried pasta

75g Guanciale

2 eggs + extra yolk

30g grated parmesan

30g grated pecorino

Freshly ground black pepper

Nutmeg (optional)

METHOD

Start to boil your pasta water. See our tips for better pasta, linked below, before you start. Add the pasta once it’s boiling.

In a large bowl, add 2 eggs + extra yolk, 1/3 of your cheese and loads of black pepper, just really go for it.

Mix eggs, cheese, and pepper until its combined. You don’t need to whisk it, and it won’t take long. Set aside once done.

Dice guanciale in to small cubes.

Place guanciale in a cold deep-sided frying pan, then add the pan to the hob on medium heat.

Let the pan come to temperature with the guanciale in there, and leave for 10-15 minutes.

Once the pasta’s done, add it to the pan with the guanciale. Do not drain any of the fat, it’s tasty & important. Make sure to save some of the pasta water.

Mix pasta through and then remove from heat, and allow to cool for a minute.

Add a little of the warm pasta water to your egg mix, and then add the lot to your pan and stir well.

Start slowly adding a little more of the pasta water until you have a more velvety sauce.

Add in most of the remaining cheese, but save a little for topping and mix through. If it’s a little thick now, add some more of the pasta water to loosen.

To serve, top with the remaining cheese, black pepper, and a grating of nutmeg.

Recipe credit: In Good Taste

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