Carbonara Pasta

By Chef Enzo Neri

For 2 People
25 Mins
Gluten, Dairy, Eggs

Utensils & Essentials

2 medium saucepans, frying pan, glass or heatproof bowl, metal bowl, whisk, colander, serving bowl, salt & pepper.

Ingredients

Unfortunately Chefs For Foodies isn't currently suitable for anyone with severe allergies. Each recipe highlights ingredients that may typically cause an allergic reaction.

Allergens: Gluten, Dairy, Eggs. May contain traces of Soya.

  • 200g pasta (style might vary depending on stock)
  • 2 egg yolks
  • 80g guanciale (pork cheek)/ diced bacon
  • 20g pecorino cheese
  • 20g parmesan cheese

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How to make

Pasta alla Carbonara
Place a saucepan of salted water on the heat to boil and add your pasta.
In a large saucepan, warm the olive oil to a low-to-medium heat.
Separate the egg yolks and whites and place the yolks in a bowl. Trim the guanciale/diced bacon and cut into 1 inch cubes Place in a pan on a low heat and slowly sear until it’s nicely crispy.
Make your zabaione style sauce by whisking the egg yolks with salt and black pepper in a metal bowl.
Place the bowl over the saucepan of boiling water, using the steam to gently heat the zabaione. Whisking it over heat will make the eggs light and fluffy.
Remove the guanciale/diced bacon from the pan and leave on a paper towel to remove the excess oil.
Carefully place them into the oil to deep fry, making sure to keep their shape. Cook for 2-3 minutes, until they're crispy and golden. Set aside.
Once cooked, remove the pasta from the saucepan and add to the frying pan where you cooked your meat. This will coat the pasta in the delicious, smoky flavours of the pork.
Season the yoghurt with black pepper, salt and cumin powder to taste, mix well, then leave to one side.
In a serving bowl, add half of your zabaione. Remove the spaghetti from the frying pan and add to the remaining zabaione and stir to combine.
Add half the parmesan and pecorino to the pasta and stir through.
Place the pasta on top of the zabaione in your serving bowl, top with the guanciale, the remaining parmesan and pecorino, with a little black pepper. Enjoy!