Carbonara

Name: Carbonara
Yield: 2 servings
Cuisine: British
Ingredients: 125 g spaghetti; 50 g guanciale; 1 clove garlic; 1 egg; 5 cl cream; 50 g Grana; Black pepper; (parsley)

Max Langer @maxlanger

France

There are many things to say about this classic! While not the most classic incarnation, I dare say my version is proper delicious: guanciale gives the most depth (but pancetta and even smoked lardons are worthy replacements), garlic and a dash of olive oil to further deepen the flavour, whole eggs for more richness, a dash of cream for more creaminess and to reduce the harshness of the egg. Personally I prefer Grana, but go ahead and use pecorino romano if you prefer.

Max Langer @maxlanger

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Ingredients

2 servings

125 gspaghetti
50 gguanciale
1 clovegarlic
1egg
5 clcream
50 gGrana
Black pepper
(parsley)

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Steps

1

Boil the pasta in medium salted water (1tbsp/l)
2

Dice the guanciale finely and heat it up with a dash of olive oil in a pan. When the fat has rendered, add thinly sliced garlic and fry on medium heat until the guanciale is crispy and the garlic just starts to take some colour.
3

In the meantime, in a large bowl, whisk together grated Grana, egg, cream, cracked black pepper, and optionally a small handful of chopped parsley.
4

Toss the spaghetti in the pan with the guanciale, garlic and a bit of the pasta water until evenly coated
5

Add the hot pasta mixture to the bowl with the sauce and mix well until the egg starts to set and evenly coats the pasta
6

Serve with more grated Grana and chopped parsley

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Cooksnaps

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Max Langer @maxlanger

on June 01, 2020 12:31

France

Using experience, tradition and my sensitive palate to create my own interpretations of food and cocktail recipes from all over the world. I prefer to cook without meat, so most (but not all) of my recipes are vegetarian or vegan.