Carbonara

Name: Carbonara
Cuisine: Italian
Ingredients: guanciale; Pecorino Romano cheese; 3 egg yolks; 1 whole egg; black peppercorns; spaghetti

Serves 1

Serves 1

Directions

1Slice the guanciale into small cubes.
2Fry the guanciale until crispy.
3Grate the Pecorino Romano cheese.
4Separate the egg yolks and place them in a bowl with the grated cheese. Add one whole egg to the mixture.
5Whisk the egg and cheese mixture until creamy.
6Add some of the guanciale fat and cooked guanciale to the egg and cheese mixture and whisk until well combined.
7Crush fresh whole peppercorns in a mortar and pestle.
8Add the freshly crushed peppercorns to the egg and cheese mixture and whisk.
9Boil water in a pot and add salt.
10Add spaghetti to the boiling water and cook until al dente.
11Transfer the cooked spaghetti to the pan with the guanciale.
12Pour the egg and cheese mixture over the spaghetti.
13Add some pasta water to the sauce to create a creamy texture.
14Toss the spaghetti with the sauce until fully coated and creamy.
15Serve the carbonara on a plate.
16Garnish with extra crispy guanciale and more sauce.

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