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How Mum’s Europe Trip Inspired My First Carbonara (Chef Ethan Imara Omukhango)

Ethan Omukhango
I really like following my mum Muthoni Omukhango on her travels. Every time she is away, she calls to tell me and my family about all the fun things she is seeing and doing.
 
Her last trip to Europe was extra exciting for both of us because we both really love cheese, and there was sooo much of it in Italy, Poland, and France!
 
When she came back, I made my first Carbonara with her. She had just eaten Carbonara at an Italian restaurant (Taverna dei migliori) last week and said it was the best food she had ever eaten in her whole life, so I was very excited to try making it too.
 
Mine did not come out as creamy as we wanted, but it was my first time making it, and I had so much fun cooking with my mum. I used Grana Padano cheese instead of Parmigiano Reggiano cheese that the recipe had listed.
 
My family really enjoyed it too, even though we had to cook the pasta again because the first one was still a bit underdone.
 
Also… grating the cheese with a small grater was such a struggle! I think my next project is getting a proper grater.
 
My thank you to our Italian friennds for the ingredients.
 
 
Ingredients
  1. 175g/6 oz guanciale (pancetta or block bacon), weight after skin removed
  2. 2 large eggs
  3. 2 egg yolks
  4. 100g/3.5 oz parmigiano reggiano , finely shredded (or pecorino romano, sub parmesan)
  5. 1/4 tsp black pepper
  6. 400g/14 oz spaghetti
  7. 1 tbsp cooking/kosher salt (for cooking pasta)
  8. 1/2 cup pasta cooking water
  9. 1 garlic clove, finely minced (optional)
Garnish (optional):
  1. Parsley, finely chopped
  2. Parmigiano reggiano
Instructions
  1. Guanciale – Cut into 0.5cm / 1/5″ thick slices then into batons.
  2. Carbonara sauce – Place eggs and yolks in a large bowl. Whisk to combine. Then stir in the parmesan and pepper.
  3. Cook pasta – Bring 4 litres (4 quarts) of water to the boil with the salt. Add pasta and cook per the packet directions.
  4. Reserve pasta water – Just before draining, scoop out 1 cup of pasta cooking water, then drain the pasta.
  5. Cook guanciale – While the pasta is cooking, place guanciale in a non stick pan over medium high heat. Cook for 4 to 5 minutes until golden. No oil needed – as the guanciale heats up, the fat will melt so it fries in its own fat. If using garlic, add it in the last minute.
  6. Pasta in pan – Tip the hot pasta into the pan and toss to coat in guanciale fat.
  7. Mix pasta in sauce – Transfer the pasta and any residual fat in the pan into the bowl with the egg. Add 1/2 cup (125 ml) pasta cooking water. Stir vigorously using the handle of a wooden spoon for 1 minute and watch as the sauce transforms from watery to creamy and clings to the pasta strands!
  8. Serve – Transfer into warm bowls. Serve immediately, garnished with a little extra parmigiana reggiano if desired, and a pinch of black pepper and finely chopped parsley.
 

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Ethan Omukhango

Ethan Imara Omukhango is a 9-year-old boy in Grade 4 with a big love for cooking and creativity. At home, he is fondly called Chef Etan, a name that suits his cheerful passion for food and experimenting in the kitchen.

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