Classic Carbonara by Marcus Bean | This morning
Marcus Bean starts the week with a classic: creamy carbonara. This simple spaghetti dinner uses crunchy pancetta and a silky cheese sauce – a delicious dish fit for a duchess.
Salt and freshly ground black pepper400 grams pillow, cut into cubes 500 grams dried pasta 1 whole egg3 egg yolks– 300 grams Pecorino cheese, freshly grated– 50 grams Parmesan Reggiano, freshly grated
1. Bring a large pot of water to a boil, then add a generous amount of salt.
2. Add the guanciale cubes to a large frying pan over medium/high heat and fry until golden. Set the guanyali aside but save the excess oil in the pan for later.
3. When the pasta boils, add water and cook according to package instructions until al dente.
4. In a mixing bowl, add the eggs and yolks and whisk together. Add the grated cheese and about half a cup of boiled pasta water and mix them together.
5. Once the pasta is cooked, add it to the pan in which you cooked the guanciale over very low heat. Return half the cooked amount back to the pan, then add the egg and cheese mixture and mix them together. Leave the pan on a very low heat so that the eggs do not curdle. Add a touch of additional pasta water if necessary to thin out the sauce.
6. Place the pasta in serving dishes and pour the additional sauce over it. Sprinkle the remaining crunchy guanciale on top and finish with freshly ground black pepper.