A Proper Carbonara
One of the most bastardised dishes, ever. People have for some reason taken it upon themselves to make unnecessary additions to what is an excellent dish. It absolutely does not need mushrooms, shallots, garlic or whatever else someone at some point thought was a good idea to add. Guanciale is cured pig cheek and it is the authentic ingredient. Pancetta works well as an alternative
- Spaghetti for 2
- 3 eggs (2 whole, 1 yolk)
- 50g parmesan/pecorino (grated)
- 50g guanicale (in the piece)
- 1 small tablespoon of double cream (optional)
Cook the pasta in oiled, salted, boiling water until al dente.
Cut the guanciale into even sized thick lardons, fry until crisp.
Beat the eggs with the cream if using, and add the parmesan, season.
When the pasta is cooked, drain, add back to the pan with the egg mix and the guaniciale (including the rendered fat in the pan). Toss together using the residual heat to cook the sauce. Place in bowls. Eat.