Ingredients
2 Tbsp extra virgin olive oil
150g piece pancetta, guanciale or speck, diced (see Cook's tip)
2 cloves garlic, finely sliced
300g fresh or dried spaghetti (or tagliatelle or fettuccine)
2 free-range eggs, plus 2 egg yolks
100g parmesan or pecorino, finely grated, plus extra, to serve
Lots of freshly ground black pepper, roughly 20 grinds (about 1/2 tsp)
Finely chopped flat-leaf parsley, to serve
Method
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Heat a large frying pan over medium heat. Add oil and pancetta and fry until golden and crisp, about 5 minutes. Lower the heat and add garlic. Cook until fragrant and lightly golden. Remove from heat.
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Meanwhile, cook pasta in boiling salted water until al dente. Don't drain.
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Lightly whisk whole eggs in a large bowl. Add yolks, parmesan and pepper without stirring. Pour into pan with pancetta mixture but don't stir.
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Using tongs, transfer cooked pasta from water directly into pan, and ladle in 100ml of the cooking water. Using tongs, twirl pasta through egg mixture to coat all pasta strands with sauce. The heat from the pancetta, pasta and water will cook the egg and melt the cheese. Don't be tempted to return to stove or there's a danger of scrambling the eggs. Sprinkle with extra parmesan and parsley. Serve.
Cook's tip
- Guanciale is cured pork cheek. Buy it at delis and from online supporters.
- By leaving cream out of the carbonara, you create a lighter but equally tasty dish that puts the spotlight on the other ingredients.
For more recipes, pick up a copy of the latest issue of Better Homes and Gardens magazine in selected newsagents and supermarkets or buy online today!
