Guest Chef: Garum’s Paolo Apuzzo’s fettuccine carbonara

Ingredients

300g fresh fettuccine pasta

100g guanciale, thinly sliced (an Italian cured pork; ask at your butcher)

3 egg yolks

1 whole egg

1 tbsp vegetable stock

60g pecorino cheese

2 pinches of black pepper

Method

Step 1 Bring a large saucepan of salted water to a boil.

Step 2 Heat 1 tbsp of olive oil in a frying pan over low-medium heat. Add the slices of guanciale and a touch of black pepper and cook until the guanciale is crispy. Remove from the heat.

Step 3 Once the water has come to the boil, add the pasta and cook for 3 minutes. Stir the pasta occasionally, ensuring it doesn’t stick together.

Step 4 Once the pasta is al dente, drain and add to the pan with the guanciale.

Step 5 In a separate bowl, combine the egg and egg yolks and beat until well combined.

Step 6 Add the egg mixture to the pasta and guanciale. Toss until the pasta is well coated in the egg mixture. Add the pecorino cheese and combine together.

Step 7 Place the pan on low heat and keep stirring until the egg mixture is creamy. Add the stock, and continue to mix until you get a nice creamy consistency. Add a pinch of black pepper.

Step 8 Remove from the heat and serve immediately.

SERVES 2