- 2 garlic cloves
- 75g Parmesan cheese
- 2 eggs
- 200g spaghetti
- 30g butter
- 100g guanciale
Prep: 10 mins | Cook: 15 mins
1. Fill a large pan with water and bring to the boil. Peel and thinly slice the garlic cloves. Set aside.
2. Finely grate most of the Parmesan cheese into a large bowl. Crack in the eggs. Sprinkle in a pinch of salt and pepper. Whisk with a fork till well combined and frothy.
3. The water in the pan should be boiling by now. Add the spaghetti and cook for 8-9 mins, till tender but still with a slight bite.
4. As soon as the pasta goes on, place a large frying pan on a medium heat and melt the butter. Add the guanciale and garlic to the frying pan and fry for 5-6 mins, stirring often, till the guanciale is golden at the edges. When you get to this point, turn the heat under the frying pan down to low.
5. When the spaghetti is cooked, use tongs to transfer it from the water into the frying pan (don't worry about it being a bit wet). Add half a ladle of the pasta water to the frying pan. Pour in the egg and cheese mixture and use tongs to toss the pasta in the sauce. Keep cooking the spaghetti and sauce on a low heat, tossing continuously, till the sauce thickens and coats the spaghetti. If the sauce starts to look too thick, remove the pan from the heat and add a little more pasta water.
6. Divide the spaghetti carbonara between two warm plates. Grate over some more Parmesan cheese and serve.