Carbonara with cheung fun noodles
- Prepare
- less than 30 mins
- Cook
- 10 to 30 mins
- Serve
- Serves 4
- Dietary
- Nut-free
Look away Italian nonnas – this classic carbonara sauce is undeniably good served with chewy, homemade cheung fun noodles.
Ingredients
For the cheung fun noodles
- vegetable oil spray
- 60g/2¼oz rice flour
- 1 tsp wheat starch
- 1 tsp tapioca starch
- 1 tsp vegetable oil
- pinch salt
For the carbonara
- 15ml/¾fl oz vegetable oil
- 80g/3oz chopped guanciale
- 180g/6oz cheung fun noodles (see above)
- 1 free-range egg, plus 1 yolk
- 30g/1oz Parmesan, finely grated
- salt and freshly ground black pepper
- 30g/1oz pecorino, finely grated, to serve
Method
To make the cheung fun noodles, spray 13cm/5inx18cm/7in metal trays with vegetable oil lightly.
Bring a pot of water to the boil that is large enough to fit a 20cm/8in bamboo steamer.
Add the rest of the noodle ingredients and 500g/1lb 2oz water to a bowl and mix well. Pour 60g/2¼oz of mixture into each tray.
Steam the trays in the bamboo steamer for 5 minutes. Remove the trays from the steamer and roll the noodles into long tubes. Allow to set before cutting into 3cm/1in rolls.
To make the carbonara, heat the vegetable oil in a pan over a medium heat. Add the guanciale and fry for 2–3 minutes or until crisp.
Bring a pot of salted water to the boil and cook the cheung fun for 2 minutes until softened.
Drain, reserving some of the cooking water, and add the cooked cheung fun to the pan with the guanciale.
Combine the egg, egg yolk, Parmesan and 50g/1¾oz of the cooking water in a mixing bowl.
Turn the heat under the guanciale and cheung fun to low and add the egg mixture. Cook while stirring until it reaches the desired consistency.
Season with salt and freshly ground pepper, then serve immediately topped with the pecorino.
