Spaghetti carbonara

Ingredients

• 400 g Spaghetti
• 4 Eggs, yolks only
• 200 g Pancetta
• 30 g Pecorino, finely grated
• 30 g Parmesan, finely grated; preferably aged at least 16 months
• to taste Black pepper, freshly ground
• to taste Salt

Method

1. 01

   Cook the spaghetti

   Cook the spaghetti in boiling water according to the package directions, stopping 3 min before the stated cooking time. Before draining, scoop out about 300 ml of the starchy water, then drain the pasta well.

2. 02

   Crisp the pancetta

   Cut the pancetta into small pieces, then fry it in a wok or high-sided skillet without added fat until crisp. Lift out the browned pieces and leave the rendered fat in the pan for the sauce.

3. 03

   Whisk the egg mixture

   Whisk the egg yolks with the finely grated pecorino and Parmesan and plenty of freshly ground black pepper. Reserve a little pepper to adjust the finished dish, and keep whisking until the mixture is smooth and evenly combined.

4. 04

   Finish the pasta in the pancetta pan

   Return the pan with the rendered fat to the heat. Add about 300 ml of the reserved pasta water and bring it to a boil, then add the par-cooked spaghetti and crisp pancetta. Cook for 2–3 min, stirring continuously, until the starch thickens the liquid into a creamy coating.

5. 05

   Toss the carbonara off the heat

   Take the pan off the heat before adding the egg-and-cheese mixture. Stir and toss until the sauce turns creamy, adding a splash of reserved pasta water if it seems dry. Taste and adjust the seasoning with salt and the reserved pepper, then serve immediately.

Note

Use plenty of freshly ground black pepper; it is a defining part of the dish’s flavor.