Carbonara

Ingredients

• 175g guanciale, skin removed (or pancetta or block bacon)
• 2 large eggs
• 2 egg yolks
• 100g parmigiano reggiano, finely shredded (or pecorino romano)
• 1/4 tsp black pepper
• 400g spaghetti
• 1 tbsp kosher salt, for cooking pasta
• 1/2 cup pasta cooking water
• 1 garlic clove, finely minced (optional)
• Parsley, finely chopped, for garnish
• Extra parmigiano reggiano, for garnish

Instructions

1. Cut guanciale into 0.5cm thick slices, then into batons.
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. Bring 4 litres of water to the boil with the salt. Add pasta and cook per packet directions.
4. Just before draining, scoop out 1 cup of pasta cooking water, then drain the pasta.
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. Tip the hot pasta into the pan and toss to coat in guanciale fat.
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. Transfer into warm bowls. Serve immediately, garnished with extra parmigiano reggiano, a pinch of black pepper, and finely chopped parsley.