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The Perfect… Carbonara
Recipe by Gary Mehigan
Gary breaks down his way of making the perfect spaghetti carbonara.
- Steps
- Ingredients
Steps
- Bring a large saucepan of water to the boil, season with sea salt. Add spaghetti and cook for about 6 minutes or until just under al dente, stirring occasionally.
- Meanwhile, heat a non-stick frying pan over medium heat. Cook guanciale for about 5 minutes or until guanciale is crisp and the fat starts to render. Add garlic and cook for 1 minute or until lightly golden.
- Meanwhile, whisk egg yolks, cheese, cream, sea salt and freshly ground black pepper in a large bowl to combine.
- Using tongs, remove pasta directly from saucepan and add to pan with guanciale. Add a ladle of pasta water and continue to cook for a further minute. Transfer pasta to bowl with egg mixture, tossing well to combine.
- Divide pasta among bowls and serve immediately.
Notes
*Gary demonstrated one large serve – this recipe is to serve 4
