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.
Dried or Fresh Pasta of your choice - I prefer Spaghettini
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
- 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.