250g ’00’ Pasta Flour
8 Egg Yolks
5g Rapeseed Oil 

Clingfilm

• Place the Flour on a clean bench and make a small well in the middle of the Flour. Add the Egg Yolks and Oil into your ‘well’ and start incorporating it into the Flour. Keep working the mix until a dough comes together!

• When the dough has formed continue to knead it for a good five minutes. When your arms are hurting that usually means you’re good to go.

• Wrap the dough in Clingfilm and refrigerate for an hour.

• Set up your pasta machine and unwrap your pasta dough. Flatten it out with a rolling pin as thin as you can get it. Pass the dough through the first setting. Fold it in half and pass through again. Repeat this 3 times.

• Start working down the settings, passing the dough through twice on each setting. When you get down to the second last setting attach Your cutter and run through once on the spaghetti, linguine or tagliatelle setting. You can do what ever you want really!

• Bunch into portion sizes and pop in the freezer until ready to use.

• Failing this! Go out and buy some good quality pasta and follow the instructions.

4 Cloves of Elephant Garlic
500g Milk
400g Vegetable Oil

**Elephant Garlic is absolutely huge garlic and the shaving you can get off these are immense! 

• Peel and very thinly slice the Garlic.

• Place into a pan with 125g Milk and bring to the boil.

• Take off the heat immediately and strain.

• Repeat 3 more times and cool

• Heat the oil to 180oC and gently fry until golden brown.

150g Pecorino

• Finely grate the Pecorino using a microplane, failing that use a good grater.

• Pre heat the oven to 200oC

• Line a tray with some backing paper seater the cheese evenly on the tray. Not too spread but nice and uniformed.

• Bake for 5-7 minute until golden

6 Slices of Quality Pancetta

Greaseproof Paper

• Place the Bacon in-between two sheets of Greaseproof Paper and two Baking Trays. Bake @ 180°C for 20 mins.

• Cut into 2cm squares.

100g Basil
100g Spinach 
500g Pomace Oil

Table Salt 

• Remove all the Basil leaves and discard the stalks.

• Take 50g of the Basil and set aside for later. Bring up a pot of water to a rapid boil and blanch the rest of the Basil and Spinach for 15 seconds - remove from the liquid and dunk into the Ice Water. Squeeze out the excess liquid and chop roughly.

• Place both the fresh Basil and blanched Basil & Spinach into a blender and pour in the Oil. Blend on full for 5 minutes. Pour the Oil into a container and leave to stand for 24 hours.

• Sieve the Oil through some Cheesecloth or J-Cloth and leave to drain for as long as possible.

• You should be left with a beautiful green oil, green and glossy

• Season to taste.

150g Diced Guanciale 
3 Garlic Cloves
100g Pecorino
3 Whole Eggs
2 Egg Yolks
30g Butter

Crack Black Pepper
Pasta Water

• Pell and Crush the Garlic

• Instructions go here…place a pan on a medium high heat add the butter and add in the diced Guanciale & Garlic

• Render down the fat and brown off the Garlic and remove

• Whisk the Eggs, Yolks & Pecorino together in a bowl, add a generous pinch of Black Pepper and leave until ready to use.

• When the Guanciale is full rendered down leave in the pan and leave to one side.

• So This is a weird one as you can’t make the sauce until your are ready to plate. So we are going to finish this segment in the ‘Cook it baby’

• Set up a pan with 2L Water with 30g Salt and bring that up to the boil

• Cook the Pasta until Al’dente about 5 minutes. Drain off the pasta, reserving some of the pasta water.

• Place the pan with the Guanciale onto a high heat and add the Pasta and toss in the rendered fat.

• This is a pivotal moment in your carbonara making where is can turn into a pile of of scrambled nonsense OR a glorious, amazing, beautiful, piece of cooking

• Turn the heat off in the pan and add in the Egg mixture, Keep it moving to keep coating all the strands of the Pasta. The consistency should be thick and creamy if too fluid add some more pecorino if too dense add some more pasta water.