April 6th is Carbonara Day! A day that we can definitely get behind, a day that celebrates a classic and timeless dish. Our friends at Barilla Australia have given us their secret Carbonara recipe, that’s dinner sorted for tonight...

Prep: 5 min | Cook: 10 min | Serves: 2

Ingredients

160g Barilla Spaghetti n5
80g guanciale
2 egg yolks
60g Latteria Sociale Mantova Grana Padano PDO, grated
Salt and black pepper (to taste)

Instructions

Cook the Spaghetti in a large pot of salted boiling water, as per instructions on the box. We recommend adding 7 grams of salt per litre of water.
Meanwhile, cut the Guanciale into strips and gently brown in a large fry pan without adding oil.
Beat the egg yolks, add the Grana Padano PDO cheese and two tablespoons of boiling water. Add freshly ground black pepper.
When the pasta is cooked al dente, drain an then add the beaten egg yolks, finally add a tablespoon of cooking water for a creamy finish.
Mix well then sprinkle Grana Padano PDO and black pepper, as required. Serve hot.