Carbonara

By kitschyguy

Ingredients

• 400 g spaghetti
• 200 g guanciale, skin removed, cut into lardons
• 1 garlic clove, finely chopped
• 6 egg yolks, at room temperature
• 50 g pecorino or parmesan, finely grated, plus extra to serve
• 1/4 cup (60ml) thickened cream

Details

Servings 1
Adapted from watch.uktv.co.uk

Preparation

Step 1

1. Bring a large saucepan of water to the boil, season with sea salt. Add spaghetti and cook for about 6 minutes or until just under al dente, stirring occasionally.

2. Meanwhile, heat a non-stick frying pan over medium heat. Cook guanciale for about 5 minutes or until guanciale is crisp and the fat starts to render. Add garlic and cook for 1 minute or until lightly golden.

3. Meanwhile, whisk egg yolks, cheese, cream, sea salt and freshly ground black pepper in a large bowl to combine.

4. Using tongs, remove pasta directly from saucepan and add to pan with guanciale. Add a ladle of pasta water and continue to cook for a further minute. Transfer pasta to bowl with egg mixture, tossing well to combine.