Foolproof Carbonara

Updated at: Sat, 06 Apr 2024 15:43:59 GMT

Step 1

Remove the rind from the guanciale and chop into thick strips.

Step 2

Gently fry the guanciale in a pan on low heat. This will slowly render the fat and the guanciale will crisp up to golden perfection. When done in about 10/15 minutes, drain the guanciale from the fat and pat dry on kitchen paper. Dispose correctly 3 quarters of the fat left in the pan and keep the rest to dress the pasta.

Step 3

To create the sabayon, whisk the yolks, the whole eggs, and the grated cheeses in a large bowl. Now place the bowl on a bain-marie and cook gently while whisking to reach a thick custard-like consistency. It should take about 2/3 minutes. Never allow the water to reach the boiling point or it will scramble the eggs.

Step 4

Drop the pasta in a large pot of salted boiling water and cook until ‘al dente’. Mix every now and then. Drain the pasta and make sure to save a mug of the cooking water. Place the pasta into the pan with the remaining fat and mix well. Away from the heat add the sabayon and a splash of pasta water to loose it up and reach a creamy consistency. Stir and toss the pasta in the sauce to make sure it is well coated.

Step 5

Add the crispy guanciale and abundant freshly ground black pepper.

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Easy

Kid-friendly

Makes leftovers