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Big Mamma's la gran carbonara
Big Mamma's la gran carbonara
Italian
Main
30 mins
Pasta
Easy
Serves
4

Big Mamma’s Italian hotspots Gloria and Circolo Popolare are two of London’s most hyped openings from the past few years and their take on the humble carbonara has become the stuff of culinary legends. In the restaurants, it comes served in a big pecorino wheel to share, but you can whip it up at home with ingredients in your cupboard too. Comfort food at its finest.

Recipe courtesy of
Ingredients
  • 3 whole eggs
  • 6 egg yolks
  • 90g grated pecorino cheese
  • 1tsp pepper
  • 400g spaghetti
  • 8 slices of guanciale (cured pork cheek/jowl), finely sliced. This can easily be replaced by pancetta or bacon.
Method
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Method
  1. In a bowl, mix the whole eggs and egg yolks with the pecorino, Parmesan and pepper. Set aside.
  2. 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.
  3. 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 1tbsp of the pasta cooking water, followed by the spaghetti.
  4. Remove the pan from the heat. Add the egg mixture and mix briskly.
  5. The eggs should not cook too much and the consistency of the sauce should be creamy.
  6. Transfer to a large serving dish and serve immediately.

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