Pork
Andy’s Carbonara
Prep Time:
5 minutes
Cook Time:
15 minutes
Serves:
4
There are many stories about the origins and ingredients of carbonara, from American GIs calling it a ‘spaghetti breakfast’ to its association with charcoal makers. The best version I came across was while working with a Sardinian chef called Martin. It is very simple, with no cream. Take care with the salt, as the guanciale and pecorino are already quite salty. I also add basil to the cheese and egg mixture.
Ingredients
- 400g spaghetti
- 4 eggs + 4 yolks beaten together
- 60g parmesan cheese, grated
- 40g pecorino cheese, grated
- 100g Guanciale or pancetta finely diced
- 2 cloves garlic, peeled
- Sea salt & black pepper
- 1 small bunch basil
Method
1 Gently smash the garlic with the flat of a large knife.
2 Mix the cheeses and eggs together, season with a little salt and plenty of black pepper.
3 On a low heat cook the guanciale until crispy, take the pan off the heat, remove the guanciale with a slotted spoon and keep warm, reserve the fat.
4 Meanwhile cook the pasta in boiling well-salted water until al dente, follow the manufacturer’s instructions, strain the pasta, reserving a ladle of the water.
5 Warm the fat reserved from the guanciale with the garlic cloves until golden brown on a low heat.
6 Discard the garlic, add some of the pasta water, the egg mixture seasoned with black pepper and basil if using to the pan.
7 Cook until creamy, moving the pan on and off the heat so you don’t end up with scrambled eggs.
8 Put onto 4 warmed plates and top each portion with the crispy guanciale.
Cook with Andy
Learn the technique behind a glossy carbonara in Andy’s hands-on beginner class. See the Introduction to Italian Cookery class at The Tree Inn and reserve your place.
