Authentic Italian Carbonara

Serves 2

Ingredients

  • 250-300g giuanciale or smoked bacon lardons
  • 3 cloves of garlic
  • 1tsp ground black pepper
  • 150-180g spaghetti
  • 4 egg yolks
  • 20g parmesan + some for serving

Method

  • Add the bacon to a large cold frying pan and then put it on a medium-high heat to render out the fat
  • Boil your water and add the spaghetti, cook al dente (don’t remove it from the water, you’ll use it straight away!)
  • Bash the garlic clove to break it open and add to the hot pan with the bacon, stirring occasionally
  • Add the black pepper
  • In the mean time, whisk the egg yolks in a bowl with 20g of parmesan and add a splash of cold water to loosen it up
  • The bacon should be dark and crispy when the pasta is done.
  • Scoop the spaghetti straight from the water into the pan and transfer splashes of water to stop the frying process.
  • When it’s gone quiet, remove from the heat and toss in the egg mixture – be quick so it doesn’t scramble on the bottom of the pan
  • Serve with a sprinkle of parmesan on top