Carbonara

Carbonara

serves 2, 25 min, no cream

Ingredients

spaghetti           200g
egg yolks           4
whole egg           1
pecorino romano     40g, grated
parmesan            15g, grated
guanciale           100g, diced
black pepper        1 tsp, ground

Pancetta works instead of guanciale. Salt the pasta water lightly, the guanciale and cheese are already salty.

No cream. The sauce is an emulsion you make off the heat. The warmth of the pasta cooks the yolks into a glossy coat, a pan on the flame scrambles them.

Recipe

1. Boil a large pan of lightly salted water and cook the spaghetti to just under al dente.

2. Meanwhile, put the diced guanciale in a cold frying pan over medium heat. Render slowly for 6 to 8 minutes until the fat runs and the pieces are golden and crisp. Take off the heat, leaving the fat in the pan.

3. Whisk the egg yolks, whole egg, pecorino, parmesan and most of the pepper into a thick, smooth paste.

4. Scoop out a mugful of pasta water, then drain the spaghetti.

5. Toss the hot pasta into the pan of guanciale fat, off the heat, and let it cool for 30 seconds so it is hot but not searing.

6. Pour in the egg mix and toss hard, adding a splash of pasta water as you go, until glossy and creamy and coating every strand.

7. Loosen with more pasta water if it tightens. Never put it back on the heat. Serve with extra pecorino and a grind of pepper.

Too thick? more pasta water. Too thin? toss in more grated pecorino. The hob is never the answer.

Sources: Serious Eats, Recipes from Italy.