The OG carbonara! I think we make this just about every Sunday at the request of Joel, who is now learning to master the ultimate carbonara. This recipe is based on 4 servings
Ingredients
4 egg yolks + 1 egg
1 cup romano [plus extra]
1 cup large diced guanciale/pancetta
Fine cracked black pepper to taste
Method
First put your paster water on, adding salt once boiling.
In a large pan, fry up the guanciale on. a medium heat [there is enough fat on the meat to cook without oil] until crispy.
In a large bowl mix the eggs, cheese and pepper. Add enough cheese for the mixture to almost appear to slightly thicken.
Once the pasta is cooked, place half a cup of the pasta water aside then drain the pasta.
Add the pasta to the pan with the crispy guanciale and cook over a medium heat until the pasta is coated in the fat from the pan.
Add the pasta to the bowl of egg mixture and stir right away. Slowly add a tablespoon of the hot pasta water as you stir until the sauce becomes glossy and the cheese has all melted through.
Serve straight away!
Chanel's Tapas Bar 