Carbonara

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 From blogger RECIPETINEATS This is a pasta that must be eaten straight away to truly experience its magnificence. Serve in warm bowls!



Ingredients

  • 175g/6 oz guanciale (pancetta or block bacon), weight after skin removed (Note 1)
  • 2 large eggs (Note 2)
  • 2 egg yolks (Note 2)
  • 100g/3.5 oz parmigiano reggiano , finely shredded (or pecorino romano, sub parmesan, Note 3)
  • 1/4 tsp black pepper
  • 400g/14 oz spaghetti
  • 1 tbsp cooking/kosher salt (for cooking pasta)
  • 1/2 cup pasta cooking water
  • 1 garlic clove , finely minced (optional, Note 4)

Garnish (optional):

  • Parsley , finely chopped
  • Parmigiano reggiano

INSTRUCTIONS

  • Guanciale - Cut into 0.5cm / 1/5" thick slices then into batons.
  • Carbonara sauce - Place eggs and yolks in a large bowl. Whisk to combine. Then stir in the parmesan and pepper.
  • Cook pasta - Bring 4 litres (4 quarts) of water to the boil with the salt. Add pasta and cook per the packet directions.
  • Reserve pasta water - Just before draining, scoop out 1 cup of pasta cooking water, then drain the pasta.
  • Cook guanciale - While the pasta is cooking, place guanciale in a non stick pan over medium high heat. Cook for 4 to 5 minutes until golden. No oil needed - as the guanciale heats up, the fat will melt so it fries in its own fat. If using garlic, add it in the last minute.
  • Pasta in pan - Tip the hot pasta into the pan and toss to coat in guanciale fat.
  • Mix pasta in sauce - Transfer the pasta and any residual fat in the pan into the bowl with the egg. Add 1/2 cup (125 ml) pasta cooking water. Stir vigorously using the handle of a wooden spoon for 1 minute and watch as the sauce transforms from watery to creamy and clings to the pasta strands!
  • Serve - Transfer into warm bowls. Serve immediately, garnished with a little extra parmigiana reggiano if desired, and a pinch of black pepper and finely chopped parsley.



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