Name: Carbonara (real)
Prep time: 5 min
Cook time: 15 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 175 175g/6 oz guanciale (pancetta or block bacon), ( weight after skin removed (Note 1)); 2 2 large eggs ((Note 2)); 2 2 egg yolks ((Note 2)); 100 100g/3.5 oz parmigiano reggiano (, finely shredded (or pecorino romano, sub parmesan, Note 3)); ¼ 1/4 tsp black pepper; 400 400g/14 oz spaghetti; 1 1 tbsp cooking/kosher salt ((for cooking pasta)); ½ 1/2 cup pasta cooking water; 1 1 garlic clove (, finely minced (optional, Note 4)); Parsley (, finely chopped); Parmigiano reggiano

Carbonara (real)

Inspired by RecipeTin Eats

Saved by @fiona (@fiona)

4servings

Makes 4 servings

175175g/6 oz guanciale (pancetta or block bacon), ( weight after skin removed (Note 1))
2large eggs ((Note 2)) · large
2egg yolks ((Note 2))
100100g/3.5 oz parmigiano reggiano (, finely shredded (or pecorino romano, sub parmesan, Note 3)) · finely shredded
¼1/4 tsp black pepper
400400g/14 oz spaghetti
1tbsp cooking/kosher salt ((for cooking pasta))
½1/2 cup pasta cooking water
1garlic clove (, finely minced (optional, Note 4)) · finely minced, (optional)
Parsley (, finely chopped) · finely chopped
Parmigiano reggiano

Guanciale - Cut into 0.5cm / 1/5" thick slices then into batons.

You'll need

Carbonara sauce - Place eggs and yolks in a large bowl. Whisk to combine. Then stir in the parmesan and pepper.

Cook pasta - Bring 4 litres (4 quarts) of water to the boil with the salt. Add pasta and cook per the packet directions.

Reserve pasta water - Just before draining, scoop out 1 cup of pasta cooking water, then drain the pasta.

Cook guanciale - 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 - as the guanciale heats up, the fat will melt so it fries in its own fat. If using garlic, add it in the last minute.

Pasta in pan - Tip the hot pasta into the pan and toss to coat in guanciale fat.

Mix pasta in sauce - Transfer the pasta and any residual fat in the pan into the bowl with the egg. Add 1/2 cup (125 ml) pasta cooking water. Stir vigorously using the handle of a wooden spoon for 1 minute and watch as the sauce transforms from watery to creamy and clings to the pasta strands!

Serve - Transfer into warm bowls. Serve immediately, garnished with a little extra parmigiana reggiano if desired, and a pinch of black pepper and finely chopped parsley.