Spaghetti Carbonara

Mon, 6 April 2020

Chef: Erica Drum

Takes 15minutes

Makes 4 portions

Ingredients:

• 300g Spaghetti
• 80g Pecorino finely grated- Parmesan can be used too.
• 3 lrg egg, 1 whole & 2 yolks
• Black Pepper
• 100g Guanciale, chopped into pieces. Pancetta, smoked streaky bacon will work also.

Method:

1. Bring a litre of water to the boil and add a teaspoon of salt.
2. Now add in your spaghetti and allow to cook for 5-7 minutes until al dente.
3. Whisk ¾ of the cheese with the egg yolks & lots of cracked black pepper and set aside.
4. On a hot pan fry your gauniciale pieces until a little crispy.
5. Now add in your al dente spaghetti along with a cup of the boiling water.
6. Let this reduce bubble and reduce so the spaghetti can cook fully.
7. Now turn down to a really low gentle heat and add in your egg and cheese mixture.
8. Mix this really fast adding in a little more pasta water to make it extra creamy.
9. Serve immediately with lots more pecorino and fresh black pepper.