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Carbonara

An indulgent Italian classic, spaghetti carbonara is traditionally made with guanciale. The pork cheek gives a rich flavour to the dish, but you can also use pancetta. Spaghetti is the traditional pasta shape for carbonara as the egg yolk emulsion clings onto each strand perfectly, but we won’t judge you for using conchiglie or tortiglioni.  

Recipe adapted from Giallo Zafferano

Ingredients

Spaghetti, or any Yorkshire Pasta shape, 350g 
Egg yolks, 6 
Capreolus guanciale, pancetta or smoked pancetta, 150g 
Pecorino or Parmesan cheese, 50g 
Black pepper, a generous grind 

Method

1. Put a pan of boiling salted water on the hob. 
2. If using guanciale, remove the rind, and cut into small chunks (you can keep the rind and use it to flavour soups and stews).  

3. Add the pieces of guanciale, pancetta or smoked pancetta to a non-stick pan and cook until browned and crispy, around 15 minutes. 

4. Place the spaghetti, or pasta of your choice, into the boiling water and cook following packet instructions. 

5. While the pasta is cooking, add the egg yolks, 40g hard cheese to a bowl and season with black pepper and a little pasta water. Mix until combined. 

6. Drain the pasta straight into the pan with guanciale. 

7. Remove from the heat and leave for a couple of minutes before adding the cheesy egg mixture. 

8. Stir vigorously, adding a little more pasta water if it’s not silky enough. 

9. Serve with the remaining cheese and extra black pepper.