- 4 people
- easy
- 40 minutes
- Cheap
Ingredients
- 480g of quality spaghetti
- 120g of guanciale (or cured, smoked pancetta)
- 120g Pecorino Regino
- 80g of Parmigiano Reggiano
- 2 whole eggs and 4 egg yolks
- 2 teaspoons (5g) of Meibon Five Berries blend
Preparation
- Prepare the ingredients: Cut the guanciale into very thin «lardons». Grate the pecorino and Parmigiano. Prepare the eggs and egg yolks in a mixing bowl. Put the quantity of Meibon 5-berry mix into a small dish.
- Start cooking the spaghetti in a large volume of salted water (4g of salt per litre of water). Stop cooking the pasta halfway through the time indicated on the packet.
- Meanwhile, fry the guanciale without adding any fat in a large frying pan, starting from cold. Stir often, then add half of the Meibon 5-berry mix a few minutes before finishing the cooking.
- Reserve half of the fried guanciale on kitchen paper in a container. Add a ladleful of pasta cooking water to the frying pan (containing the rendered guanciale fat and the other half of the fried guanciale). Reduce by half. This will be the base of the sauce.
- Using tongs, remove the pasta from its cooking water, leaving it slightly wet, and add it to the frying pan. Keep the pasta cooking water.
- Ladle some of the pasta cooking water into the pan to finish cooking the pasta (like a risotto). Add more cooking water as needed until you reach your desired cooking point (al dente!).
- While the pasta finishes cooking, beat the mixture of eggs and egg yolks, adding the rest of the Meibon 5 Berries blend, then the grated cheeses and a little cooking water. Beat until a creamy consistency is obtained.
- When the pasta is cooked al dente, turn off the heat and let it rest for a few moments to lower the temperature of the pan.
- Whisk in the egg yolks until fully incorporated.
- Please note: If your pan is too hot, the eggs may cook and form a scrambled egg texture. The sauce will not be able to become smooth.
- Serve directly into beautiful plates, drizzle with the remaining sauce, grate some Parmesan over the top, and add the previously reserved guanciale.
Why do we love it?
This carbonara pasta recipe is a true homage to Italian tradition: simple, authentic and incredibly tasty... no cream!
The Meibon Five Berry Blend enhances the recipe by bringing a delicate and slightly spicy aromatic touch, which perfectly elevates the guanciale and cheeses.
It's a generous recipe, full of character, ideal for a convivial meal... and as a bonus: simple ingredients, with no unnecessary additives.
Enjoy your meal!