Pasta: Spaghetti alla Carbonara

Spaghetti alla Carbonara

© shutterstock

Spaghetti alla Carbonara

Spaghetti alla Carbonara

© shutterstock

Ingredients (Serves 4)

250
g
guanciale or pancetta
1
egg
4
egg yolks
125
g
Pecorino Romano cheese (or Parmesan)
black pepper, freshly ground
320
g
spaghetti
  • Dice guanciale/pancetta finely. Bring a pot of well salted water to the boil.
  • While waiting for the water to boil, fry the guanciale/pancetta in a pan over a medium heat until crispy, then set aside.
  • Beat the egg yolks together with the whole egg in a bowl suspended over a simmering pan of water until foamy, add the pecorino, this willt take 2-3 minutes. Add pepper to taste.
  • Once the pasta water boils, add the spaghetti and cook for 6 minutes.
  • Meanwhile return the pan with the diced bacon to medium heat, once cooked for 6 minutes, add the pasta to this pan along with about 175ml of pasta cooking water and cook on full heat for 2 minutes.
  • Remove the pan from the hob and leave to cool for about 10-15 seconds, then add the beaten egg and pecorino mixture to the pasta and leave to stand for a minute (do not reheat).
  • Mix well and serve immediately.