@chefthombateman: Carbonara. It’s physically impossible for me say Guanciale without sounding like “go on Charlie” Makes enough for 2 200g guanciale (pancetta is a sub) 200-220g spaghetti or bucatini 5-6 medium egg yolks or 4-5 large 50g parmigiano reggiano 50g pecorino Romano Black pepper to taste 1. Cube up the guanciale, add to a cold pan turn the heat to medium to render the fat and crisp up then strain off the fat putting to one side. 2. Toast some black peppercorns and grind them up or add to a pepper mill 3. Grate the 2 cheese then in a cold pan add the egg yolk, the cheese, as much black pepper as you like and combine well 4. Add 2/3 of the crispy guanciale and the guacianle fat mixing well 5. Cook your pasta in salted boiling water until al dente take a cup of the pasta water to use later. Remove the pasta from the water but keep the hot water in the pan. 6. Place the pan with egg mix over the hot water pan add a splash of pasta water to the mix and combine then add the spaghetti and using the indirect heat stir and combine until you have a thick velvety sauce. Add more pasta water if too thick. 7. Serve with the remaining crispy guanciale, pepper and more cheese #carbonara #basics #pasta #roman #pecorino #italian #italianfood #egg #pepper #EasyRecipe #Recipe #cooking #chef #pastalover

Chef Thom Bateman

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Region: GB

Monday 30 December 2024 16:47:05 GMT