Name: Carbonara
Ingredients: 250g linguine; 150g cubed guanciale (or unsmoked lardons or pancetta); 2 tbsp olive oil; 2 garlic cloves, crushed; 60g parmesan, finely grated; 5 egg yolks, save the whites for another use; 3 tbsp dukkah; ½ tsp chilli flakes; 2 tbsp za&#39;atar

Main Easy

Serves 2

Prep 10 min

Cook 15 min

A silky sauce, crunchy fried pork and copious amounts of black pepper combined with a very short cooking time makes this traditional carbonara the perfect indulgent midweek dinner. As a twist, we have added 3 optional toppings here so you can customise your own bowl. Use the dukkah to sprinkle on top if you like or combine the chilli flakes and za'atar together if you like a bit more of a punch.

Ingredients

250g	linguine
150g	cubed guanciale (or unsmoked lardons or pancetta)
2 tbsp	olive oil
2	garlic cloves, crushed
60g	parmesan, finely grated
5	egg yolks, save the whites for another use
OPTIONAL
3 tbsp	dukkah
½ tsp	chilli flakes
2 tbsp	za'atar

Method

Place a large saucepan of unsalted water on high heat and bring to the boil. Once boiling, reduce the heat to medium high and add in the pasta. Cook for 8-9 minutes until al dente.
Meanwhile, place the lardons in a saute pan on medium heat and cook for 7-8 minutes until the fat has rendered and starting to crisp up at the edges but still soft. Stir in the olive oil and garlic then cook for another 30 seconds. Take off the heat.
When the pasta is ready, using tongs, remove the pasta from the water (save the water) and transfer straight into the lardon pan and return on medium low heat.
Place the parmesan and egg yolks in a bowl and whisk well. Stillwhisking, trickle in 200ml of the pasta water until incorporated. Pour the egg mixture into the pasta pan and cook, mixing gently for 2-3 minutes until thickened, glossy and coating the pasta. Divide between bowls and serve.