Pork
Andy’s Carbonara
Prep Time:
5 Minutes
Cook Time:
15 Minutes
Serves:
4
There are a lot of myths surrounding this recipe both of the origin of and the contents of the recipe. From American Gl’s calling this a ‘Spaghetti breakfast’ to ‘The Charcoal Makers.’ This is the best one I have come across working with a guy called Martin from Sardinia, it’s so simple, with no cream ! Be careful not to over season with salt, as the Gauncaile and the pecorino are quite salty. I also had basil to the cheese & egg mix.
Ingredients
- 400g spaghetti
- 4 eggs + 4 yolks beaten together
- 60 g parmesan cheese, grated
- 40 g pecorino cheese, grated
- 100 g Gauncaile or pancetta finely diced
- 2 cloves garlic, peeled
- Sea salt & black pepper
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 gauncaile until crispy, take the pan off the heat, remove from the gauncaile 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 manufactures instructions, strain the pasta, reserving a ladle of the water.
5 Warm the fat reserved from the gauncaile 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 taking off the heat and on so you don’t end up with scrambled eggs.
8 Put onto 4 warmed plates and top each portion with the crispy gauncaile.
