Sun, 29 May 2022
Martin O’Donnell's Pasta Carbonara
Ingredients:
• Large free-range egg yolks
• 40 g Pecorino cheese , plus extra to serve
• 150 g guanciale
• Fresh black pepper mill
• Fresh rosa madre pasta or dried pasta
Method:
1. Put the egg yolks into a bowl, and finely grate the pecorino cheese in on top.
2. Season with pepper, then mix well with a fork and put to one side.
3. Cut any hard skin off the guanciale and set aside, then chop the meat.
4. Cook the pasta, if fresh 4 minutes in a large pan of boiling salted water until al dente.
5. Stir in the pancetta, then cook for 4 minutes, or until it starts to crisp up.
6. Reserve some of the cooking water, drain and add the pasta. Toss well over the heat so it really soaks up all that lovely flavour, then remove the pan from the heat.
7. Add a splash of the cooking water and toss well, season with pepper, then pour in the egg mixture. Toss well, adding more cooking water until it is nice and glossy.
8. Serve with a grating of pecorino and an extra twist of pepper.
