Gloria's La Gran Carbonara

You heard right: real Italian carbonara sauce is made without cream. Introducing the ultimate spaghetti carbonara, which is served from a wheel of pecorino cheese at Gloria in Shoreditch

29 September 2020

Ingredients
Serves four

3 whole eggs and 6 egg yolks
90g/3 oz (1 cup) grated
pecorino cheese
90g/3 oz (1 cup) grated
Parmesan cheese
1 teaspoon pepper
400g/14 oz spaghetti
8 slices of guanciale (cured
pork cheek/jowl), finely sliced

Preparation time: 20 minutes
Cooking time: 15 minutes

Method

In a bowl, mix the whole eggs and egg yolks with the pecorino, parmesan and pepper. Set aside.

Bring a large pan of salted water to the boil and cook the spaghetti according to the package directions, then drain, reserving the cooking
water.

In the meantime, add the guanciale slices to a dry frying pan (skillet) over a medium heat and sear for 5 minutes, or until crispy. Add 1 tablespoon of the pasta cooking water, followed by the spaghetti.

Remove the pan from the heat. Add the egg mixture and mix briskly. The eggs should not cook too much and the consistency of the sauce
should be creamy.

Transfer to a large serving dish and serve immediately.

Gloria, Shoreditch, 54-56 Great Eastern Street, Hackney, London EC2A 3QR