Since we saw this on Rhodes Across Italy, we've not made carbonara any other way.
So simple to make and deliciously creamy without using any cream!
“Deliciously creamy without using any cream!”
Ingredients:
10 thin slices guanciale (cured pig’s cheek) or 50g pancetta, finely sliced
100 g spaghetti
50 g pecorino cheese, finely grated, plus extra to serve
50 g parmesan, finely grated, plus extra to serve
1 whole eggs, plus 1 egg yolk
Salt & Black Pepper
Serving: 1
Method:
1. Heat a heavy-based frying pan and gently fry the slices of guanciale or pancetta until crisp. Remove from the pan using a slotted spoon and set aside on kitchen paper. Reserve the fat in the pan.
2. Bring a large pan of lightly salted water to the boil and cook the spaghetti for 8-10 minutes until al dente.
3. Meanwhile, mix the whole egg and egg yolk together, add the cheeses and plenty of black pepper. Loosen with 2-3 tablespoons of the spaghetti cooking water.
4. Add another 2 tablespoons of pasta cooking water to the fat in the pan and allow it to simmer.
5. Once the pasta is cooked, drain it and add to the frying pan. Toss thoroughly in the pan juices.
6. Season the egg mixture lightly with salt and add to the pasta. Immediately turn off the heat and toss well, adding more water to loosen, if necessary, and more cheese if desired. The sauce should be smooth and silky, not scrambled.
7. Transfer the pasta to serving bowls, scatter the guanciale or pancetta on top and sprinkle over some extra cheese.
Source: Gary Rhodes, Rhodes Across Italy 2010
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