This rich carbonara takes this creamy pasta classic to a whole new level. Add some truffle oil to take it from divine to sublime.
Serves 2
Prep Time:10 mins
Cook Time:15 mins
Ingredients
1/2 tbsp olive oil
75g pancetta, finely diced
1 garlic clove, crushed but intact
200g spaghetti
2 egg yolks
50g parmesan, finely grated
A drizzle of truffle oil (optional)
Method
Bring a large pan of salted water to a simmer and cook the pasta until it’s al dente (about a minute less than the pack instructions).
While that's cooking, heat the oil in a large, shallow fying pan. Fry the guanciale a and garlic for 10 minutes or so on low heat, until all the fat has rendered off and the meat is golden and crisp. Remove and discard the garlic clove, then turn off the heat.
Whisk two egg yolks in a small bowl.
Using kitchen tongs, lift the pasta from the water into the pancetta. Use a wooden spatula to stir it in with the pancetta. If the pan looks dry, add a tablespoon of pasta water and stir again. Keep adding small amounts of water until you see a little remaining in the bottom of the pan, not being absorbed.
Tip the egg yolks in with the pasta and stir rapidly. Add most of the parmesan and beat again. If at any time it starts turning into a paste or the yolks start cooking, pour in a little more water. Conversely, if it's too watery, turn the heat back on, very low, and stir the pasta round for a few minutes.
Once you think you have the perfect consistency, season with a couple of grinds of black pepper.
Transfer the pasta to warmed serving plates and sprinkle the remaining parmesan on top.
Drizzle the truffle oil over the top and serve while it's still hot.
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