Carbonara

Instructions

1. 1

   Cut guanciale into 0.5cm thick slices, then into batons.

2. 2

   Place eggs and yolks in a large bowl and whisk to combine. Stir in the parmigiano reggiano and pepper to make the carbonara sauce.

3. 3

   Bring 4 litres of water to the boil with the salt. Add pasta and cook per packet directions.

4. 4

   Just before draining, scoop out 1 cup of pasta cooking water, then drain the pasta.

5. 5

   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—the fat will melt so it fries in its own fat. If using garlic, add it in the last minute.

6. 6

   Tip the hot pasta into the pan and toss to coat in guanciale fat.

7. 7

   Transfer the pasta and any residual fat in the pan into the bowl with the egg mixture. Add 1/2 cup pasta cooking water. Stir vigorously using the handle of a wooden spoon for 1 minute until the sauce transforms from watery to creamy and clings to the pasta strands.

8. 8

   Transfer into warm bowls. Serve immediately, garnished with extra parmigiano reggiano, a pinch of black pepper, and finely chopped parsley.