Recipe - Spaghetti Carbonara (Serves 3 to 4)
Spaghetti Carbonara is an all-time favourite, Italian classic which is simple and gratifying.
Spaghetti - 350g
Grated Parmesan or Pecorino Cheese -100g
Ham or Guanciale (Italian meat made from cured pork jowl) - 200g
Whole Eggs - 4
Ground Black Pepper - according to preference
Dried Parsley (optional) - according to preference
Fresh Parsley - according to preference (for garnishing)
Place the spaghetti in a pot of salted boiling water for about 9 to 10 minutes.
Dice the ham or guanciale.
Add olive oil in a pan and simmer the ham or guanciale over medium heat. No oil required as the meat contains fat.
To make the egg and cheese sauce, whisk the eggs with the cheese and add some ground black pepper. Stir quickly with a fork until you get a creamy sauce.
Once the spaghetti is cooked, drain the water.
Add the ham or guanciale and toss with the spaghetti under high heat.
Lower the heat and add the egg and cheese sauce quickly and stir to a smooth, creamy consistency. Turn off the heat. The heat from the spaghetti and guanciale will cook the egg and cream sauce. If the pan is too hot, the eggs will become lumpy and you will get scrambled eggs instead of a creamy sauce. If the sauce is too watery, add some Pecorino or Parmesan cheese and stir.
Add some black pepper and dried parsley (optional).
Place the spaghetti on a plate and top with fresh parsley to garnish.
Enjoy the wholesome goodness of homemade Spaghetti Carbonara!