For times in your life when you have eggs, parmesan and pasta and nothing else I have the cure. Head to your Italian grocer and if that’s too hard, the bacon section of your supermarket and 10 minutes (maybe) later I present carbonara. Once perfected, this is the most simple of dishes that you can make (maybe) with your eyes closed. Attempt and nail this and there’s no going back!
Basic & Brilliant True Carbonara
Serves 2
Ingredients
- Approx 400g guanciale – see note below
- 500g spaghetti – I used Barilla GF pasta
- 4 eggs
- 1/2 cup finely grated parmesan cheese
- Generous portion of cracked pepper
Method
Start by chopping up your guanciale into small cubes then leave aside. Crack your eggs into a bowl and using a fork, whisk in the parmesan and pepper then leave aside.
Next boil your water and get the pasta rapidly boiling away. Grab a non-stick pan and add your cubes guanciale. Fry over a medium heat until crispy and when a fair amount of fat has rendered away. Check the pasta – if it’s cooked, turn off the heat and leave in the water. If the guanciale is also done turn off the heat to that also.
OK… now working quickly… using tongs, transfer the spaghetti from the pot to the guanciale pan along with 1 cup of the pasta water. Stir around for a sec before adding the egg mixture. Remember the heat should be off now. Stir around until the pasta become creamy and thickens slightly then transfer immediately to a bowl for you to devour!
Kitchen notes...
Guanciale is a type of Italian cured meat that is authentically used for carbonara. Any Italian grocer will stock it but if you’re struggling use pancetta. At worst case, bacon.