Carbonara

Carbonara

This authentic Carbonara recipe is so delicious. The origin of this dish is unclear but it's very much assoiciated with Rome. You can use both the yolks and whites of the eggs but posh restaurants tend to use just the yolks. I don't like food waste so I use the whole egg. Ingredients for 4 people:

1. 500 g spaghetti or bucatini

2. 200 g Guanciale or pancetta

3. 4 eggs (I don't like to waste the whites)

4. 4 tablespoons Pecorino or Parmesan

5. Olive oil and knob of butter - if using pancetta

6. Black pepper

Method:

1. If using pancetta, fry pancetta in a little oil and butter. If using Guanciale, it's not needed as it contains enough fat. Cook until crispy. Remove from heat (this is important!)

2. Cook pasta in salted water, as per instructions, be ready to drain 1 min before end of cooking time (important too) meanwhile beat eggs and 4 spoons of Parmesan together in a bowl.

3. Drain pasta 1 min before cooking time. Add immediately to the pan.

4. Add eggs immediately. Mix very well on a low heat for just 1 min, no more. The heat from the pasta cooks the eggs and makes it creamy (no cream in the recipe, common misconception) the pan with the meat must be cool when you add pasta and eggs otherwise the eggs will scramble.

5. Serve with black pepper.