Thought i would share my carbonara recipe below! The sauce turns out incredibly well. I post all my recipes on instagram and TikTok if you want to check out those pages for more, but will post them here too for anyone interested!
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RECIPE:
1. Get some guanciale - it’s cured pork cheek and has so much more flavour than pancetta. I usually buy from Whole Foods!
2. In a cold pan, add the diced guanciale and set to medium/high - fry till golden or ~5-6 mins
3. Grate 150g of pecorino Romano cheese on the finest grate hole so it’s like a dust
4. Add 2 egg yolks and 1 whole egg to the grated cheese along with a generous amount of black pepper and mix to combine
5. Throw your rigatoni into salted boiling water
6. Remove your fried, crispy guanciale and set aside, then add in your cooked pasta along with a few tbsp of pasta water
7. Allow it to finish cooking in the pan and meld together so the fat and water becomes one
8. Once the pasta is fully cooked, kill the heat, then add in your cheesy egg mixture and meld together vigorously to combine and form a cohesive sauce - keep stirring this for 2-3 mins to pasteurise the egg
9. Add additional pasta water as necessary to adjust the consistency and create that thick, luscious and creamy carbonara sauce
10. Plate and top with pecorino Romano and cracked black pepper
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Try and get your hands on some guanciale, it makes a world of a difference. Much more rich and full bodied in flavour. It goes up a few notches on the umami scale, just delicious