Ingredients
Equipment
Method
- Cut the guanciale into 0.5cm thick slices, then into batons.
- In a large bowl, whisk together the eggs and egg yolks. Stir in the shredded parmigiano reggiano and black pepper.
- Bring 4 litres of water to a boil in a large pot. Add the salt and spaghetti, and cook according to package directions.
- Before draining the pasta, reserve 1 cup of the pasta cooking water. Drain the pasta.
- While the pasta cooks, place the guanciale in a non-stick pan over medium-high heat. Cook for 4 to 5 minutes until golden and the fat has rendered. If using garlic, add it in the last minute of cooking.
- Add the drained hot pasta to the pan with the guanciale and toss to coat in the rendered fat.
- Transfer the pasta and guanciale into the bowl with the egg mixture. Add 1/2 cup of the reserved pasta cooking water. Stir vigorously for 1 minute until the sauce becomes creamy and coats the pasta.
- Serve immediately in warm bowls. Garnish with extra parmigiano reggiano, parsley, and black pepper if desired.
Notes
For an economical version, you can substitute bacon for guanciale and parmesan for parmigiano reggiano. Do not add cream to carbonara. Guanciale is cured pork jowl, traditional for carbonara. If unavailable, use block bacon or pancetta. Ensure you shred your own cheese, as pre-grated cheese may not melt properly. Garlic is not traditional but can be added for extra flavor. Leftovers can be stored for 3 days, but carbonara is best eaten fresh.