Classic Carbonara
Directions
- 1Boil the spaghetti.
- 2Finely chop the guanciale or smoked bacon/pancetta.
- 3Crush the black peppercorns using a mortar and pestle, then sift them to remove the husks.
- 4In a frying pan, fry the chopped guanciale or smoked bacon/pancetta until golden brown and crispy.
- 5Add the chopped garlic and continue frying for a short period.
- 6Once the pasta is cooked, add it to the frying pan with the guanciale or smoked bacon/pancetta.
- 7In a bowl, whisk the egg and pecorino cheese until well mixed.
- 8Add the egg mixture to the frying pan.
- 9Toss the spaghetti in the frying pan until well coated with the egg mixture and add a bit of the pasta water for extra creaminess.
- 10Serve the pasta and garnish with freshly grated pecorino cheese and freshly ground black pepper.
Ingredients
- 80 g Guanciale or smoked bacon/pancetta
- 20 g Pecorino cheese
- 1 Free range egg
- 100 g Spaghetti
- 1 clove Garlic
- 1 tsp Black peppercorns
Equipment
frying panpotknifegratermortar and pestlesieve
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