Spaghetti Carbonara

A Roman classic of spaghetti tossed with guanciale, egg yolks, Pecorino Romano, and black pepper into a silky sauce.

Ingredients

• 700g pancetta
• 1 cup ladyfingers
• a handful of sliced shallots
• 1/2 tsp cracked black pepper
• 2 tbsp unsalted butter
• 1 cup baby spinach, sliced
• a handful of fresh basil, chopped
• a drizzle of extra-virgin olive oil
• 500ml whole milk
• a pinch of grated nutmeg

Instructions

1. 1

   Pat the ground pork dry, season generously with salt, pepper, and cracked black pepper, and let it sit for a few minutes to absorb the flavors.

2. 2

   Heat unsalted butter in a wide pan or heavy pot over medium-high heat and sear the ground pork until browned on all sides, then remove and set aside.

3. 3

   In the same pan, gently cook the sliced shallots and minced garlic over medium heat until softened and fragrant, about 4-5 minutes.

4. 4

   Stir in the fennel seeds and baby spinach, cooking for a few more minutes so the spices bloom and coat the vegetables.

5. 5

   Return the ground pork to the pan, pour in the chicken stock, and bring everything to a gentle simmer.

6. 6

   Cover and cook over low heat until the ground pork is tender and cooked through, roughly 20 mins.

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