Traditional Carborna Kit
4 serves as a main
Kit includes
1 x Spaghettini 500g - Garofalo
1 x La Fattoria Guanciale 300g
1 x Parmigiano Reggiano Grated 100g
Pantry items
1 x garlic clove
4 x eggs
Salt and pepper
These days, so many carbonara recipes cheat with cream which is a shame. The traditional method uses raw egg which is mixed vigorously with hot pasta and parmigiana reggiano cheese which transforms into a silky, creamy, luxurious sauce unlike anything you've ever had before. Arguably the best pasta dish in the whole world!
Guanciale is a cured Italian pork that is made from pig jowls or cheek that looks like a block of bacon. It has more intense flavour than everyday bacon because of the pork cut used and it’s aged 3+ months.
It has a high proportion of fat, and that’s exactly as it should be and is needed for carbonara. The fat that melts out of the guanciale when sautéed until golden is a key flavouring for the creamy carbonara sauce.
RECIPE INSTRUCTIONS
3. Bring 4 litres of water to the boil with 1 tablespoon of salt. Cook the pasta per packet directions. It should be firm, not soft, but fully cooked through
4. Just before draining, scoop out one cup of pasta cooking water. Then drain the pasta in a colander
5. Cook guanciale until golden while the pasta is cooking. You don’t need any oil, the guanciale will fry in its own fat. Add minced garlic
6. Tumble the hot pasta into the pan with the guanciale then toss so the pasta gets coated in the guanciale fat.
7. Tip the hot pasta into the bowl with the egg and use a rubber spatula to scrape out every drop of the guanciale fat into the bowl. Add 1/2 cup pasta cooking water into the bowl
8. Mix vigorously with the handle of a wooden spoon, spinning the pasta around, for around 30 seconds to 1 minute. Watch as the watery pale yellow liquid magically transforms into a creamy sauce.
