Spaghetti Carbonara

Ingredients

• 400g Spaghetti (100% durum wheat)
• 200g Guanciale or unsmoked pancetta diced into small cubes (roughly 1cm) (check labels for “pork and salt” only)
• 120g hard cheeses finely grated (Pecorino Romano/Parmesan)
• 4 large eggs
• 1 tsp freshly cracked black pepper (or more according to taste)
• Salt for the pasta water. 

Method

1. Cook the spaghetti in a pot of lightly salted water.
2. While the pasta cooks, fry the diced meat in a large pan over medium heat until the fat renders out and the edges are crispy. A wok is good for this as it allows plenty of room to toss in the pasta later. Do not drain the fat it is required for your sauce base. Turn off the heat.
3. In a bowl, whisk the eggs, grated cheeses, and half the black pepper until they form a thick paste.
4. When the pasta is al dente, turn off the heat and lift it directly into the meat pan using tongs. Add 120ml of starchy pasta water and toss to coat.
5. Pour the egg and cheese mixture over the pasta. Toss vigorously and continuously. The residual heat from the pasta will cook the egg into a creamy, velvet sauce.
6. If it’s too thick, add a splash more pasta water. Serve immediately with the remaining black pepper.

Quantity

• Serves 4 to 5 adults