Carbonara
Carbonara.
It’s physically impossible for me say Guanciale without sounding like “go on Charlie”
Makes enough for 2
200g guanciale (pancetta is a sub)
200-220g spaghetti
5-6 medium egg yolks or 4-5 large
50g parmigiano reggiano
50g pecorino Romano
Black pepper to taste
Cube up the guanciale, add to a cold pan turn the heat to medium to render the fat and crisp up then strain off the fat putting to one side.
Toast some black peppercorns and grind them up or add to a pepper mill
Grate the 2 cheese then in a cold pan add the egg yolk, the cheese, as much black pepper as you like and combine well
Add 2/3 of the crispy guanciale and the guacianle fat mixing well
Cook your pasta in salted boiling water until al dente take a cup of the pasta water to use later. Remove the pasta from the water but keep the hot water in the pan.
Place the pan with egg mix over the hot water pan add a splash of pasta water to the mix and combine then add the spaghetti and using the indirect heat stir and combine until you have a thick velvety sauce. Add more pasta water if too thick.
Serve with the remaining crispy guanciale, pepper and more cheese
