Spaghetti Carbonara

Spaghetti Carbonara - Easy Meals with Video Recipes by Chef Joel Mielle - RECIPE30

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Next Level Carbonara

This spaghetti Carbonara recipe takes it up a notch. Spaghetti Carbonara has become a classic favourite worldwide due to its strong flavours, richness and simplicity. Who can resist that eggy golden colour and flavoursome cheesy sauce that glistens around the pasta with intense pops of cured aged pork.

There’s a number of stories where this dish originated but what makes this dish so special are the quality of the ingredients. The aged pork guanciale and the Pecorino cheese are the main flavours that bound this decadent dish together, so don’t skimp on quality, buy a little and buy the best you can afford.

The aged Parmigiano-Reggiano adds another level of umami, so buy the real deal imported from Italy.

The sauce should be silky smooth and creamy, but cream should never be seen in Spaghetti Carbonara. Enjoy my next level Spaghetti Carbonara

Ingredients

4 eggs (3 yolks, 1 whole)
9oz - 250g Spaghetti (standard medium size thickness)
150g - 3.5oz guanciale (Pork cheek)
3.5oz - 100g Pecorino cheese
1.5 oz - 40g Parmigiano-Reggiano
Cracked pepper

Steps

Step 1
Place a large pot of water on the stove and bring to the boil. Salt your boiling water then add the spaghetti. After one minute loosen them well. Cook al dente.
Step 2
Trim off any skin on guanciale and dice into medium thick cubes. (Note you can keep the skin to flavour stocks or soups)
Step 3
Place a frying pan on low to medium heat.
Step 4
Add guanciale to the dry pan, leave it to fry gently and let some of the fat render away. Cook and gently mix until edges are slightly crispy but still soft in the middle, then turn off heat.
Step 5
In a mixing bowl, add one whole egg and three yolks. Gently mix using a whisk.
Step 6
Grate the two cheeses and mix the well. Keep two tablespoons for serving. Add the rest of the cheeses to the egg yolks. In the same bowl, crack a generous amount of pepper. Mix well using a whisk until combined.
Step 7
Re-heat pancetta until slightly sizzling.
Step 8
Strain your al dente spaghetti and add to guanciale with a little pasta water, (I used 3 ladles) mix well.
Step 9
Add the egg and cheese mixture to pasta. Place pan over boiling pasta water pot and continue mixing until silky and creamy. You should have just a little of the sauce on the bottom of the pan, if not add a little more pasta water.
Step 10
Serve on heated plates. Arrange the guanciale on top and scoop some of the sauce from pan and pour on top.

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