I watched this recipe on Gary Rhodes's programme, Rhodes across Italy, in the episode where he visited the Lazio Region. This recipe is, for me, much more delicious than the British version of carbonara, and feels much lighter to eat! It is also much, much quicker to make, but is also filling and delicious. Perfect for a mid-week supper!
Some Guanciale (this is pork cheek, has a very intense flavour and much more delicous than pancetta, which the Italians do not use for this dish! If you cannot find it, use pancetta, it is really no big deal. The Food Police won't be knocking at the door if you do!)
1 egg yolk
1 egg
Spaghetti (of course)
Black pepper
Roughly 3 level tablespoons, each, of Parmesan cheese and Pecorino cheese
(And no creme fraiche in this recipe either!)
Put on a pan of water until it boils and cook the spaghetti. Use a dry pan to fry the guanciale, it has enough fat that you do not need any oil. When it is lovely and crispy, remove them from the pan.
Crack one whole egg and add one egg yolk to a bowl and whisk together. (Don't worry if the mixture is thick, it is supposed to be like that).
Add both the parmesan and pecorino cheese and combine. Season with pepper.
When the spaghetti is cooked, reserve about a ladle and a half of the cooking water, drain the spaghetti but do not shake out all of the water so it sticks together.
Add the spaghetti to the pan you fried the guanciale in, and add the egg mixture. Stir, so that the mixture coats the spaghetti, you need to work quickly so you do not scramble the eggs. Use about a ladle full of the cooking water, to begin with, to the loosen the spaghetti and add more if you need to. The spaghetti should have a silky smooth texture.
Serve with the pieces of guanciale on top, and a sprinkling of parmesan cheese on top.
Delicious!
Tip: Pecorino is quite salty so you should not need to add any salt.
x
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