Recipe: Robert Kranenborg’s spaghetti carbonara

Robert Kranenborg can’t get enough of pasta carbonara and makes it in its most original form with guanciale, egg and Parmesan. Guanciale (pork cheek) is not often available in supermarkets, but you can buy it at a specialty shop. Couldn’t find pork cheek? Then use pancetta. 

How to make Robert’s spaghetti carbonara

Put the pasta in plenty of boiling salted water and cook the pasta until al dente. Meanwhile, fry the guanciale over low heat in a pan with the two tablespoons of olive oil. This pan should be large enough to add the pasta to later. Beat the eggs with the Parmesan in a bowl.

Drain the pasta and add it to the pan with the guanciale. Mix until all the pasta has a glossy layer of fat. Then add the Parmesan-egg mixture to the pasta with guanciale in the pan and mix well.

Serve immediately with crushed black pepper.

Also read:

• Is spaghetti really Italian?
• 4 common mistakes when making carbonara
• Eat carbonara until the pan is empty