Ingredients
- 220g spaghetti
- 2 tbsp extra virgin olive oil
- 75g guanciale (the cheek of the pork is the original) or pancetta (Italian bacon) cut into small cubes if you really need to then you can use bacon instead
- 1 egg and 4 egg yolks for the richest carbonara (but you can also do 3 eggs and 1 egg yolk for less wastage)
- 50g pecorino cheese (or parmesan) freshly grated
- freshly ground black pepper
- 220g spaghetti
- 2 tbsp extra virgin olive oil
- 75g guanciale (the cheek of the pork is the original) or pancetta (Italian bacon) cut into small cubes if you really need to then you can use bacon instead
- 1 egg and 4 egg yolks for the richest carbonara (but you can also do 3 eggs and 1 egg yolk for less wastage)
- 50g pecorino cheese (or parmesan) freshly grated
- freshly ground black pepper
Cook the pasta in a large pan of boiling salted water until al dente (you cook it just long enough so that it is neither hard nor soft but is firm and slightly chewy).
Whilst your pasta cooks, fry the guanciale in the oil on medium heat.
Lightly beat the eggs (whatever your chosen quantity) in a large bowl with the grated pecorino and pepper (no salt needed because the pasta and pork are quite salty).
When the pasta is ready, scoop out a cup of pasta water and drain your pasta. Add pasta to the pan with the guanciale. Pour in 100ml of the pasta water. Then mix well to coat everything. Take off the heat. Allow cooling slightly. Then add the egg and cheese mixture and stir. If it starts to curdle, you can save it with a touch more pasta water – keep it off the heat!
Coat the pasta and serve immediately.