Spaghetti Carbonara

​

Serves 4

 

Ingredients

4 large free-range egg yolks 

75g pecorino cheese, grated. Plus extra to sprinkle.

350g spaghetti 

150g diced pancetta 

Sea salt and freshly grated black pepper 

 

Method

​

1. Put a large saucepan of water on to boil. 

2. Finely chop the pancetta, having first removed any rind.

3. Beat the egg yolks and add the grated pecorino cheese. Season with a little black pepper.

4. Add 1 tsp salt to the boiling water and add the spaghetti. Leave to cook for 8 minutes or until al dente (just cooked).

5. Meanwhile, fry the pancetta off in a non-stick frying pan until golden and crisp.

6. Keeping the pancetta over low heat, add the cooked spaghetti by lifting it with tongs. Do not drain the pasta as you will need the cooking water for later. 

7. Take the pan with the pancetta and the spaghetti off the heat. Quickly add the egg and cheese mixture. Using a pair of tongs, lift the spaghetti to evenly coat with the egg mixture. Do not stir as this will scramble the egg. 

8. Add a couple of tablespoons of the pasta water. This will give you a nice glossy sauce. You want it moist, not wet. Season with a little salt. 

9. Serve immediately with some more pecorino cheese sprinkled on top. 

​

​​