INGREDIENTS
500 g thin fettuccine
150 g guanciale, cut into 1 cm cubes
2 eggs
2 egg yolks
100 g parmesan, finely grated
Micro basil leaves, optional
METHOD
- Place a large saucepan of salted water on the cooktop. Bring to the boil using the Boost function; add the fettuccine to the water. Reduce the heat to high, induction setting 8, and cook the pasta, stirring occasionally, until al dente. Drain and reserve 1 cup of the cooking water.
- Meanwhile, combine the eggs and egg yolks in a large bowl, stir in the parmesan and ground pepper.
- While the fettuccine is cooking, place the guanciale into a large frying pan on medium-high heat, induction setting 7. Cook for 5 minutes or until the guanciale crisps around the edges. Cool slightly and place into the bowl with the egg mixture.
- Place the cooked pasta into the bowl with the egg and guanciale with a little of the cooking water. Use tongs to toss the pasta in the egg mixture. The sauce should form around the fettuccine. Add more cooking water if needed.
- Divide pasta into the serving bowls and sprinkle with some basil, if desired.
Hints and tips
- Guanciale is the cured cheek of the pig, it is the traditional meat used in carbonara. Pancetta or bacon can be used instead.