Mafalda carbonara with shaved fennel salad, lemon and bottarga

1. 1

   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.

2. 2

   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.

3. 3

   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.

1 serving ≈ 325 g

Nutrition values are estimates. - means data is unavailable.