Spaghetti alla carbonara
Carbonara is a Italian pasta dish originating from Rome in the region of Lazio. This recipe can varies with different types of pasta or hard cheeses being used however spaghetti and Pecorino Romano are the most common.
Time taken: 15-20 minutes
- 1.1 lb Spaghetti
- 7 oz Guanciale or pancetta, diced
- 4 Eggs
- 2 Egg yolks
- 3 1/2 oz Pecorino Romano, grated
- Sea salt
- Freshly ground black pepper
- Pecorino Romano can be swapped with Parmigiano reggiano or a mixture of both cheese.
- If Guanciale is not available use pancetta or bacon lardons
- Spaghetti is the usual pasta however fettuccine, linguine, bucatini or rigatoni are also used.
- Bring a large pan of water to the boil, then generously salt. Add the spaghetti cook until al dente. When the pasta is done, reserve 200ml of pasta water, then drain.
- Meanwhile as the pasta is cooking, heat a large sauté pan to medium heat. Add the guanciale and sauté for about 3-5 minutes, until slightly crisp.
- While the guanciale is cooking separate 2 egg yolks in a bowl, add 4 eggs, grated pecorino and a liberal amount of freshly ground black pepper.
- Next add half of the reserved pasta water to the pan and deglaze (scrap any bits of the bottom of the pan) . Toss the spaghetti into the saucepan, constantly stirring until most of the pasta water has evaporated.
- Remove the pan from the heat and add the egg mixture, stirring quickly to prevent the eggs from scrambling. If the sauce seems too thick, thin it out with a little of the reserved pasta water.
- Serve fresh from the pan with freshly grated Pecorino Romano and freshly ground black pepper.