Mafalda carbonara with shaved fennel salad, lemon and bottarga
Guanciale, a type of Italian cured meat made from pig cheeks, takes this carbonara to the next level. Serve with a crisp fennel salad, finished with salty bottarga.
Method
Boil the pasta in a large saucepan of salted water according to the packet instructions. Meanwhile, combine the egg yolks, Parmesan and pecorino in a small bowl, then set aside.
Add the olive oil and butter to a frying pan over high heat, fry the guanciale and garlic for 2–3 minutes until crisp. When the pasta is ready, transfer it to the pan (use tongs or a pasta fork) with some of the cooking water. Turn off the heat and add the egg yolk mixture. Toss well and add more pasta water if needed.
For the salad, drain the fennel and combine in a bowl with the remaining ingredients (except the cheese). Grate over some pecorino to finish. Serve the pasta with lots of black pepper and salad on the side.
