Pasta alla Carbonara is one of those very contentious recipes. People argue over method, and ingredients… We’ve tried to stay true to the original pasta alla carbonara recipe. But what is original? In this case no one really knows. Some say that this recipe evolved from pasta cacio e uova, but the first time Pasta Carbonara, or spaghetti carbonara turns up in a cookbook is in England in 1950. So maybe this is an English recipe and not Italian at all.
Ingredients for 2:
125g guanciale (Our Homemade Guanciale:
2 eggs
25g Pecorino Romano, finely grated
15g Parmigiano-Reggiano, finely grated
Pepper to taste
Splash white wine (optional)
250g dry pasta
Method:
Cook pasta al dente in less water than you would normally use.
Cut the guanciale into small cubes and render slowly in a deep sided fry pan.
While guanciale is cooking; you can splash in a few Tbsp of white wine.
Whisk the eggs, cheeses, and pepper in a bowl.
When the guanciale has rendered and turned brown, turn off the heat and ladle in ¼ cup of pasta water.
Transfer cooked pasta to pan with guanciale and toss to coat with the rendered fat and pork.
Pour over the egg mixture, and toss / stir furiously to emulsify a sauce.
Add extra pasta water as needed to create a silky smooth glossy sauce.
Serve with extra pepper, and cheese.
Our Homemade Guanciale:
#LeGourmetTV #GlenAndFriendsCooking #NotItalian
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