Guanciale Carbonara
Guanciale Carbonara
(serves four)
2 tbsps extra virgin olive oil
350g guanciale, cut into pieces about the size of your fingernail
100g grated Pecorino, and a bit extra for garnish
3 large eggs
lots of fresh black pepper
500g fresh spaghetti
Heat the olive oil in a large frying pan, then add the guanciale and cook gently until completely crisp. Do not be disturbed by the large amount of fat that is rendered – this will provide your sauce. Leave to cool.
Whisk together the Pecorino, eggs and black pepper. Add to the cooled guanciale and mix well.
Cook the spaghetti according to package directions and drain, reserving about 3 tbsps of the pasta water. Toss the spaghetti into the guanciale mixture and add the pasta water, mixing well. Salt to taste and serve garnished with extra cheese.
