Gennaro’s spaghetti carbonara
As Chef Gennaro has declared, “pasta is king”. This simple yet scrumptious carbonara certainly demonstrates the supreme pairing of pasta with exquisite Burford Browns. A generous helping of Parmesan, pepper and Guanciale ham complete this recipe’s scrumptiously savoury essence.
Method
Dice the ham and place to one side. Mix the Whole Clarence Court Burford Brown egg and 2 Clarence Court Burford Brown egg yolks with a fork. Add a generous grating of your chosen hard cheese, a sprinkling of black pepper and a dash of water.
Add 160g spaghetti to salted, boiling water and cook for around 10 minutes.
Fry the ham without any olive oil, until cooked, and remove half of the melted fat with a ladle. Reduce the heat and add the cooked spaghetti with a splash of pasta water. Remove from heat to rest for a few seconds.
Stir through the whole Clarence Court Burford Brown egg and 2 Clarence Court Burford Brown egg yolks.
Serve with grated parmesan and black pepper to your liking.
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Ingredients
1 Clarence Court Burford Brown egg
2 Clarence Court Burford Brown egg yolks
Parmigiano Reggiano or pecorino cheese
Freshly ground black pepper
160g spaghetti
80g Guanciale or pancetta ham