Ingredients
- 6 oz bacon
- 4 large eggs
- 3.5 oz parmigiano reggiano, finely shredded
- 1/4 tsp black pepper
- 14 oz Pasta
- 1 tbsp cooking/kosher salt
- 1/2 cup pasta cooking water
- 1 garlic clove, finely minced
- ½ cup chopped mushrooms
- ½ cup cubed roasted butternut squash
- ¼ cup heavy cream (optional / if needed)
- —-
- FOR GARNISH (OPTIONAL)
- Parsley, finely chopped
- Parmigiano reggiano
Directions
(Serves 4)
- Bacon – Cut into 0.5cm / 1/5 inch thick slices then into batons.
- Carbonara sauce – Place eggs yolks in large bowl. Whisk to combine. Then stir in the parmesan & pepper.
- Cook pasta – Bring 4 quarts of water to the boil with the salt. Add pasta & cook.
- Reserve pasta water – Just before draining, scoop out 1 cup of pasta cooking water, then drain.
- Cook bacon – While the pasta is cooking, place guanciale in a non stick pan over medium high heat. Cook for 4 to
5 minutes until golden. No oil needed – as the guanciale heats up, the fat will melt so it fries in its own fat. Add mushrooms & saute. If using garlic, add it in the last minute with the roasted butternut squash. - Pasta in pan – Tip the hot pasta into the pan and toss to coat in guanciale fat.
- Mix pasta in sauce – Transfer the pasta & any residual fat in the pan into the bowl with the egg. Add 1/2 cup pasta cooking water. Stir vigorously for 1 minute and watch as the sauce transforms from watery to creamy and clings to the pasta strands. Serve and garnish with Parsley and more cheese.
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