Carbonara has rules and this breaks exactly one of them. Egg yolks, pecorino, rendered guanciale, all correct, then Italian Chilli Crunch spooned over the top where the pepper usually sits. The Calabrian chilli and capers belong here. Rome will cope.
20 mins. Serves 2.
Ingredients
- 200g spaghetti
- 120g guanciale or smoked bacon, diced
- 4 egg yolks
- 50g pecorino, finely grated
- 2 dessertspoons Plateit Italian Chilli Crunch
- Black pepper, generous
Method
- Cook the spaghetti. Keep a cup of the water.
- Render the guanciale slowly in a wide pan until crisp. Take the pan off the heat.
- Whisk yolks, pecorino and pepper with a splash of the pasta water.
- Drag the hot pasta into the pan, then the yolk mix, tossing off the heat until it turns glossy. Loosen with more water if it seizes.
- Plate. Spoon Italian Chilli Crunch over each bowl. Do not stir it in.
Swap it: Good smoked bacon works when the deli has no guanciale. Cut it thick and render it just as slow.
