Linguine Carbonara
Carbonara does not need cream. Fact.
Beer Pairing - Wiper & True, Kaleidoscope, 4.2% Pale Ale
Recipe by Joel Darby
Ingredients
Serves 4
500g linguine (+ salt for seasoning your pasta water)
400g Guanciale - sliced and cubed
1 whole egg + 4 egg yolks (Rule: 1 whole egg, plus 1 yolk per person e.g if cooking for 3 people - 1 egg + 3 yolks)
200g good quality pecorino
1 teaspoon cracked black pepper
Method
Boil a pan of salty water, and add linguine when the water is boiling.
In a separate pan cook off the diced guanciale until crispy. Five minutes before the pasta is cooked remove pan from the heat and set to one side.
In a bowl, mix all the eggs together and grate in the pecorino and add the cracked black pepper pepper. Combine until it forms a thick sludge.
When cooked, drain the linguine (save the water), and add the cooked linguine to the bacon pan and stir round to coat the pasta.
Pour the egg pecorino mix onto the pasta and gradually shake the pan until it melts in, then fold it round and add a few spoonfuls of the pasta water until glossy.
Serve.