There’s nothing better than comforting food, especially when it comes to a hearty pasta dish. This recipe comes from Stevie Parle, chef and owner of Pastaio a popular fresh pasta restaurant in London’s Soho.
The carbonara recipe is affordable, delicious and easy to make at home. When it comes to making the carbonara at home, Parle has shared a few tips for getting the dish right.
He said: “Our main tip when making pasta at home is to not throw all the water away. To make a cracking carbonara, make sure your pasta is wet with pasta water when you move it into the guanciale pan. This starchy water adds flavour whilst helping bind the pasta and sauce together.
“When it comes to pepper, we recommend using peppercorns – they’re the best! Super high-quality peppercorns that come from the Malabar coast in Southern India. They are recognisable thanks to their strong, depth of flavour.”
The dish serves four people and only takes seven steps to make.
Method
Firstly, pre-mix the yolk, parmesan, pecorino and black pepper in a bowl.
Next, drop the pasta into a pan of salted, boiling water. If store-bought, cook as per the instructions on the packet.
Add the guanciale to a large frying pan with a splash of oil, and fry until crispy. Then add the cooked pasta into the guanciale pan.
Take the pan off the heat and add the egg and cheese mix. Turn with pasta tongs until all emulsified, creamy and coagulated.
Garnish with extra black pepper and grated pecorino romano. Serve.
