TRADITIONAL CARBONARA

---

PREP TIME 10 minutes
COOK TIME 15-20 minutes
SERVES 4

INGREDIENTS

500g spaghetti

300g freshly grated Parmigiano Reggiano

6 eggs

400g guanciale, diced

METHOD

Step 1 

Place the guanciale in a cold, medium-sized pan.

Turn the heat to medium-high and cook for about 10 minutes, allowing the fat to render.

While the guanciale cooks, bring a medium pot of salted water to the boil and cook the spaghetti until al dente.

Step 2

While the guanciale and spaghetti are cooking, whisk together the eggs and cheese in a medium mixing bowl to create a thick, smooth paste.

Step 3

Once the guanciale is cooked, turn off the heat and let the pan cool slightly.

Drain the spaghetti and add it to the pan with the guanciale, tossing it through the rendered fat.

Add the egg mixture and stir vigorously until a creamy sauce forms. Gradually add pasta water to loosen the sauce if needed.

Step 4

Divide the pasta evenly between bowls.

Garnish with extra grated Parmigiano Reggiano.