Directions
- 1Boil water in a large pot and add spaghetti.
- 2Roughly chop the guanciale into half-centimeter chunks and remove the skin.
- 3In a cold frying pan, add the chopped guanciale and one clove of garlic, then turn the heat to medium-high.
- 4Crush black peppercorns using a pestle and mortar. Sieve to separate the outer skin from the inner part.
- 5Add the inner part of the crushed peppercorns to the frying pan.
- 6Once the guanciale is golden, remove the garlic and turn off the heat.
- 7Add the cooked spaghetti along with a bit of its cooking water to the pan with the guanciale.
- 8In a separate bowl, whisk one egg with 20g of pecorino romano cheese.
- 9Add the egg mixture to the pan and toss with the spaghetti to create a creamy sauce.
- 10Serve the spaghetti carbonara and garnish with extra black pepper and pecorino romano cheese.
Ingredients
- 1 spaghetti
- 80 g guanciale
- 20 g pecorino romano cheese
- 1 free range egg
- 1 tsp black peppercorns
- 1 clove garlic
Equipment
large potfrying panknifecutting boardpestle and mortarsievewhisk
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