Carbonara
Spaghetti is coated in a silky egg and cheese sauce with crisp pancetta.
- Prep
- 10 min
- Cook
- 15 min
- Serves
- 4
- Level
- Medium
Gather
Ingredients
- 350 gspaghetti
- 150 gpancetta, diced
- 3eggs
- 1egg yolk
- 80 gParmesan, finely grated
- 1 tspolive oil
- ½ tspblack pepper, freshly ground
- salt, for the pasta water
Make
Method
- 1.
Bring a large saucepan of lightly salted water to the boil. Add the spaghetti and cook according to the packet instructions until just tender.
- 2.
Meanwhile, heat the oil in a large frying pan and fry the pancetta until golden and crisp. Remove the pan from the heat.
8 minutes - 3.
Beat the eggs and extra yolk in a bowl with 60 g of the Parmesan and the black pepper.
2 minutes - 4.
Reserve 250 ml of the pasta cooking water, then drain the spaghetti. Add it to the pancetta pan and toss well, keeping the pan off the heat.
1 minutes - 5.
Pour in the egg mixture and toss briskly, adding warm pasta water a splash at a time until the sauce is glossy and coats the spaghetti. Do not return to direct heat.
2 minutes - 6.
Divide between warm bowls and serve immediately with the remaining Parmesan.