@andy_cooks: Carbonara Ingredients 200g Guanciale 300g spaghetti 200g pecorino cheese 3 egg yolks Sea salt and cracked black pepper, to season Method Place a large pot of water on to boil with 2 pinches of salt in it. Dice the guanciale into 1cm cubes. Place in a cold frying pan, then place over a medium heat. Cook for 8-10 minutes, stirring often, until browned and crisp. Transfer the guanciale to a plate and drain off the fat from the pan into a small bowl. Remove the pan from the heat and let it cool completely. Add the pasta to the boiling water and cook until al dente. Grate the pecorino into a large mixing bowl. Season with pepper then add the egg yolks. Ladle in about 125ml (½ cup) of the hot pasta water to the egg mixture and mix quickly to combine and start to melt the cheese. Return ¾ of the guanciale and 1 tablespoon of the reserved fat to the cooled frying pan, off the heat, along with the egg and cheese mixture. Transfer the cooked pasta to the pan with cheese sauce and stir quickly to create an emulsified sauce. If there's not enough heat in the pan to melt the cheese, then place the pan over the boiling pasta water. This will work as a double boiler to slowly heat the cheese up enough to melt it. If you put it back on over a direct heat, you have a high risk of splitting the sauce. Spoon into serving bowls and garnish with the remaining guanciale and some more black pepper. #Recipe #pasta #cooking #fyp

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Wednesday 25 March 2026 09:16:44 GMT