Carbonara Maltesa
This is not a traditional Carbonara but based on its principles..
This recipe has a hint of Maltese flavour.
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Ingredients
150g Guanciale
50g Maltese Sausage
2 Egg Yolks
1 Whole Egg
100g Grated Pecorino Romano Cheese
300g Spaghetti or Bucatini
Salt & Pepper
Directions:
1. Remove the hard skin from the guanciale then thinly slice into strips.
2. Fry over a gentle flame until they get some colour and start getting crispy. Do not add any fat as the guanciale will fry in it's own fat. Once they start getting brown add the maltese sausage and fry for about another minute.
3. In the meantime cook the pasta in plenty of salted water.
4. Prepare the sauce by combining the yolks, whole egg, Pecorino, and freshly ground pepper. Do not add any salt as the cheese is quite salty.
5. Cook the pasta 'al dente' and add it to the guanciale. Add about a ladle of pasta water and cook over a low flame until the water is partially absorbed. Please note that if the guanciale is too fatty you can discard some of the fat before throwing the pasta in.
6. Turn off the flame (very important to avoid having scrambled eggs) add some pasta water to the egg mixture, mix well and add it to the pasta.
7. Mix well and serve immediately with grated Pecorino and crushed fresh black pepper.
