Classic Carbonara

Name: Classic Carbonara
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 3
Cuisine: Italian
Ingredients: 3 x eggs (yolk only); 1 cup parmesan, finely grated; Lots of freshly ground Black pepper (freshly ground); 150g guanciale, skin removed and cut into lardons; 300g spaghetti

This is my classic carbonara recipe. I think it is as close to the real deal as you can get (and yes, that means NO CREAM!), that is what the egg, parmesan and pasta water is for. I hope you enjoy this simple, classic carbonara recipe that can be whipped up in minutes!

Serves: 3
Prep: 10 mins
Cook: 15 mins
Difficulty: Super Easy

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Ingredients

3 x eggs (yolk only)
1 cup parmesan, finely grated
Lots of freshly ground Black pepper (freshly ground)
150g guanciale, skin removed and cut into lardons
300g spaghetti

Method

Whisk eggs, parmesan, and pepper until well combined.
Starting in a cold pan fry off guanciale over medium–high heat until crisp. While the pork is frying, cook the pasta in salted boiling water until al dente. Do not discard the pasta water — you will need this.
Using tongs, add the spaghetti to the guanciale pan, tossing to coat. Remove pan from heat and add the egg/cheese mixture. Toss well to coat and add pasta water until the sauce is deliciously glossy.