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How We Made Carbonara Even More Decadent

Carbonara is the perfect midweek dinner as it’s so easy to make, uses little ingredients and and delivers big on flavours! Traditionally it uses Pecorino Romano, but my version uses Annie Baxter Reserve (buffalo pecorino) from Shaw River. The buffalo pecorino gives the dish more decadence and creaminess that is oh so wonderful.

Recipe (serves 2-3)

320g fresh Spaghetti (or dried)

170g Guanciale diced (You can buy this from Bill's Farm at Queen Victoria Market)

4 large egg yolks at room temperature

100g grated Shaw River Annie Baxter (Buffalo pecorino)

1tbs Extra virgin olive oil

Salt and pepper

1) Boil a large pot of very salty water and cook pasta to desired done-ness. Important: save a cup of pasta water.

2) Heat a large pan with 1tbs of EVOO over medium heat.

3) Fry the Guanciale until fat has rendered and it becomes crispy about 5-10mins.

4) While Guanciale is frying, beat the yolks with the cheese, a good grinding of black pepper and a pinch of salt.

5) Remove pan from heat followed by adding in the egg cheese mixture with half of pasta water and stir very quickly making sure the egg doesn’t curdle.

6) Toss in the spaghetti until every strand is coated in the luscious sauce. If too dry, add in more pasta water. Season to taste.

7) Serve with more gratings of cheese, chopped fresh chives and a drizzle of EVOO.

*chef kisses!*

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