Traditional Spaghetti Carbonara

Quick & simple but oh so delicious, carbonara is a classic dish that feels indulgent & luscious. This recipe is based on the traditional Italian version so doesn’t use any cream. For the best results, use the freshest and best quality ingredients you can.

Traditional Spaghetti Carbonara

·       4 large Egg Yolks

·       220g Guanciale, roughly diced

·       2 cloves Garlic

·       100g Pecorino cheese, plus extra to serve

·       Dry Spaghetti (or pasta of your choice)

·       Freshly cracked Pepper

·       Extra Virgin Olive Oil

1.    Start by boiling a large pot of salted water to cook your spaghetti.

2.    Heat a medium fry-pan (it needs to be large enough to hold all your cooked pasta) over medium-high heat with a glug of Olive Oil.

3.    Peel and crush the garlic cloves using the back of a knife (to open them up and maximise the flavour) and add to the pan along with the Guanciale. Fry until the Guanciale starts to get slightly crispy.

4.    Meanwhile, in a small bowl whisk together the egg yolks and finely grated pecorino until combined and season well with cracked pepper.

5.    Once your spaghetti is cooked, strain and reserve about a cup of the cooking water for later.

6.    Remove the garlic from the fry-pan (you can discard it now it’s helped infuse the oil and Guanciale) and add your spaghetti, tossing well so it’s evenly coated with the beautiful flavours from the pan.

7.    Take the pan off the heat and stir in your egg mixture. The heat from the pan and pasta will help gently cook the egg, whatever you do don’t turn the stove back on as you’ll end up with scrambled eggs – trust us!

8.    Add a splash of the pasta water to help combine the sauce and make it lusciously silky. Season with some more cracked pepper.  

9.    Serve with extra Pecorino on top.