Classic Carbonara

A true carbonara is a wonderfully comforting dish. It shouldn’t need the bells and whistles of double cream, a tonne of garlic or fresh parsley. Just five simple ingredients and some salt and pepper, that’s all you need to make the best carbonara of your life. I’ve used traditional guanciale here, which I tend to get from either eusebi deli or Celino’s, but if you can’t get it, a good quality pancetta will do. Remember to tag me on Instagram @theglasgowdiet if you make it!

Classic Carbonara

Ingredients (serves 2)
75g guanciale or pancetta, diced
150g spaghetti
50g pecorino, grated
25g parmesan, grated
2 medium eggs
Salt and pepper

1. Place a large, non-stick frying pan over a medium heat. Once hot, add the guanciale or pancetta and cook for a few minutes until crisp. Meanwhile, cook the pasta in large pot of salted, boiling water for 1 minute less than packet instructions.
2. In a bowl, combine the eggs, pecorino, parmesan and a generous grind of black pepper and set aside.
3. Lift the pasta out of the water straight into the pan with the guanciale, reserving the pasta cooking water, and toss to mix the pasta in the oil from the guanciale. Remove from the heat, then tip the spaghetti/guanciale mix into the bowl with the egg mixture. Quickly mix the pasta with the egg mixture, adding a little pasta water to loosen the sauce if required. It should be shiny and just cling to the pasta.
4. Divide between two bowls and top with an extra grating of parmesan, if you like.

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