Spaghetti Carbonara
Contains statutory allergens: Eggs, Milk / dairy, Gluten
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Ingredients (9)
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Instructions (8)
Prep: Finely chop the pancetta. Finely grate the pecorino and parmesan cheeses and mix them together. Beat the eggs in a medium bowl and season with black pepper. Set everything aside.
Cook Pasta: Bring a large saucepan of salted water to a boil. Add the spaghetti and cook until al dente (about 10 minutes).
Sauté Pancetta and Garlic: While the pasta cooks, squash the garlic cloves with the blade of a knife to bruise them. Melt the butter in a large frying pan or wok. Add the pancetta and garlic and cook over medium heat for about 5 minutes, stirring often, until the pancetta is golden and crisp. Discard the garlic.
Combine Pasta and Pancetta: Keep the pancetta on low heat. When the pasta is cooked, use a pasta fork or tongs to transfer it directly from the water to the pan with the pancetta. (A little pasta water clinging to the spaghetti is good!)
Prepare Egg and Cheese Mixture: Mix most of the grated cheese into the beaten eggs, reserving a small handful for garnish.
Make the Sauce: Remove the pan with the spaghetti and pancetta from the heat. Quickly pour in the egg and cheese mixture. Using tongs or a fork, lift and toss the spaghetti to coat it with the sauce. The heat from the pasta will thicken the sauce without scrambling the eggs.
Adjust Consistency: Add a few tablespoons of the reserved pasta water to the pan to create a silky sauce. Season with salt if needed.
Serve: Twirl the pasta onto a serving plate or bowl. Serve immediately, garnished with the remaining cheese and a grating of black pepper. If the dish seems dry, add a splash of hot pasta water to revive the sauce.
