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My first full length video of 2023.. LET'S GOOOOO!

Today we visit a popular Italian restaurant which has one of the most acclaimed carbonaras in London BUT.. is it the best?! Watch me meet the owners, get in the kitchen with them and then cook it myself at home. I hope you guys enjoy the video and are as excited as me about the awaited return of my long form content! Will be uploading plenty more longer YouTube videos from here on...

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80g spaghetti
40g guanciale, cut into strips
2 egg yolks
1 whole egg
40g pecorino, grated
Pinch of black pepper
1 tbsp of guanciale fat (from after rendering)
2 tbsp (splash) of white wine

1. Bring a pot of salted water to a boil. Add the spaghetti and cook until al dente (8-10 minutes for dried pasta). Note: if the pecorino is very salty, use less salt in the water.
2. Meanwhile, place the guanciale into a cold frying pan and cook over a medium heat for 5-8 minutes until golden. Once golden, remove 1/3 of the guanciale for topping and 1 tbsp of the fat for the sauce.
3. Beat together the 2 yolks and 1 whole egg, grated pecorino and black pepper, then gradually mix in the guanciale fat until fully incorporated.
4. Add the wine into the pan of guanciale, and mix until emulsified. Turn heat off, then add in the al dente pasta. Pour over the egg mixture and add a splash of pasta water. Mix until creamy and combined then serve.

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