Spaghetti Carbonara

INGREDIENTS

Guanciale

Eggs

Pecorino Romano

Spaghetti

Black Pepper

INSTRUCTIONS

For around 4-6 portions of Carbonara, take 250g of Guanciale and cut it into little cubes, around one cm squared.

Pop this in a pan and slowly render out the fat, then, fry it off until the Guanciale is nicely crispy.

Also, place a saucepan on another hob, fill it with water and season heavily.

While it cooks, grate about 280g of Pecorino Romano into a mixing bowl.

Once the Guanciale is done, and the water is boiling, drop in 500g of good quality dried Spaghetti.

Cook the Spaghetti until el dente, 2 minutes less than the cooking time on the packet.

At this point, crack 5 whole Eggs into the bowl with the Pecorino, and 5 Egg yolks.

Add a generous amount of freshly ground black Pepper, and whisk with a fork into a slurry.

Once the Pasta is cooked, add it to the pan with the Guanciale, but TURN OFF THE HEAT so the Eggs don’t scramble.

Add a splash of the Pasta water and stir into the Pork fat, coating the Spaghetti.

Next, add the Sauce and stir vigorously for around 45 seconds to a minute, but keep it moving to avoid it scrambling.

Then we can serve, Spoon the Pasta onto a warm plate, and finish with a grating of Pecorino Romano and a few good twists of black Pepper.

Enjoy