Carlo's Carbonara

This recipe comes from my friend Carlo, who grew up in San Fiorano, about 60km southeast of Milan. Other than Aglio e Olio, Carbonara is my most favourite pasta to make. The concept is very simple - egg, bacon, pasta and cheese. Recently I have made the discovery of Ratinaud's Guaniciale and I'm not looking back.

Carlo's Carbonara

Dried or Fresh Pasta of your choice - I prefer Spaghettini

Olive Oil

1 Clove Garlic per person

Guanciale, Pancetta or Bacon - cut into 1-inch pieces (as much or as little as you like per person)

Dried Chili Flakes

1 Egg per person

Handful grated Parmigiano per person

Black Pepper

- While pasta is cooking - heat a glug of oil in a sauté pan - cut garlic clove into 3 - cook garlic in oil over med/low heat until brown and fragrant then remove clove(s) and discard

- Add guanciale/pancetta/bacon to oil - cook until almost crispy then add chili flakes (as much or as little as you like)

- In separate bowl, whisk egg, cheese and pepper

- Drain pasta and toss with hot oil/guanciale, then add to bowl with egg and toss again

Super easy. Super delicious.

Charcuterie Ratinaud : Guanciale

I bought this guanciale at Ratinaud to use in Carbonara however, when I got home and opened the perfectly-wrapped small-pink butcher-paper package, I decided it was far too pretty to not take a photo first.

Charcuterie Ratinaud is Halifax's only genuine artisanal charcuterie. You can find them at 2082 Gottingen Street or at www.ratinaud.ca.