#101pastas 010: Spaghetti carbonara

Very kindly submitted by Francesca from her website Dolce Mente Baking, this is a classic carbonara dish using guanciale however we appreciate this may not be the easiest thing to get hold of in the current climate so it can be swapped out for pancetta, lardons or even thick cut bacon. Similarly, pecorino is cheese of choice here but parmesan would also work for that umami kick.

Serves 2
Spaghetti 180g
Egg 1 whole plus 1 additional yolk
or pancetta/lardons/bacon 80g
Pecorino cheese 20g
Salt & black pepper

Put a large saucepan of water on to boil.

Chop the guanciale and fry it in a pan.

Beat the eggs adding black pepper, salt and half the pecorino.

Cook the pasta and when done, lift from the water and straight into the pan with the guanciale. Mix for 1 minute then add cheese and egg mixture. Loosen with pasta water if it’s too dry.

Service immediately with more black pepper and the rest of the cheese.

Thanks, Francesca.

Categories101 Pastas