Carbonara

Carbonara

Roman pasta, one pan, 15 min, serves 2

Ingredients

spaghetti       200g
pancetta        100g
eggs            3
pecorino        50g
black pepper    1 tsp

Guanciale is the traditional cut, pancetta is easier to get. Buy it in a piece and dice it thick.
Salt the pasta water lightly, the pancetta and pecorino bring plenty.

Recipe

1. Dice the pancetta and fry it in a dry pan over medium heat until the fat runs and the edges crisp, 6 to 8 minutes. Take the pan off the heat.

2. Cook the spaghetti in lightly salted water until al dente. Keep back a mug of the water.

3. Whisk to a thick paste:

[egg 1, egg yolks 2, pecorino 50g grated, black pepper 1 tsp]

4. Drain the spaghetti into the pancetta pan and toss in the fat. Pour in the egg mix and toss hard, loosening with pasta water until it is glossy and coats every strand.

The pan should be warm, not hot. If it hisses when the eggs go in you will get scrambled egg, so wait half a minute first. Too thick, more pasta water. Too thin, more grated pecorino. The hob is never the answer.

5. Serve straight away with more pecorino and pepper.

Sources: BBC Good Food, GialloZafferano, The Happy Foodie.