Spaghetti Carbonara

Ingredients

100g pancetta

50g pecorino cheese

50g parmesan

3 large eggs

350g spaghetti

2 plump garlic cloves, peeled and left whole

50g unsalted butter

sea salt and freshly ground black pepper

Instructions:

Step 1:

Put a large saucepan of water on to boil.

Step 2:

Finely chop the 100g pancetta, having first removed any rind.

Finely grate 50g pecorino cheese and 50g parmesan and mix them together.

Step 3:

Beat the 3 large eggs in a medium bowl and season with a little freshly grated black pepper.

Set everything aside.

Step 4:

Add 1 tsp salt to the boiling water, add 350g spaghetti and when the water comes back to the boil, cook at a constant simmer, covered, for 10 minutes or until al dente (just cooked).

Step 5:

Squash 2 peeled plump garlic cloves with the blade of a knife, just to bruise it.

Step 6:

While the spaghetti is cooking, fry the pancetta with the garlic.

Drop 50g unsalted butter into a large frying pan or wok and, as soon as the butter has melted, tip in the pancetta and garlic.

Step 7:

Leave to cook on a medium heat for about 5 minutes, stirring often, until the pancetta is golden and crisp.

The garlic has now imparted its flavour, so take it out with a slotted spoon and discard.

Step 8:

Keep the heat under the pancetta on low.

When the pasta is ready, lift it from the water with a pasta fork or tongs and put it in the frying pan with the pancetta.

Don’t worry if a little water drops in the pan as well (you want this to happen) and don’t throw the pasta water away yet.

Step 9:

Mix most of the cheese in with the eggs, keeping a small handful back for sprinkling over later.

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Step 10:

Take the pan of spaghetti and pancetta off the heat.

Now quickly pour in the eggs and cheese.

Using the tongs or a long fork, lift up the spaghetti so it mixes easily with the egg mixture, which thickens but doesn’t scramble, and everything is coated.

Step 11:

Add extra pasta cooking water to keep it saucy (several tablespoons should do it).

You don’t want it wet, just moist. Season with a little salt, if needed.

Step 12:

Use a long-pronged fork to twist the pasta on to the serving plate or bowl.

Serve immediately with a little sprinkling of the remaining cheese and a grating of black pepper.

If the dish does get a little dry before serving, splash in some more hot pasta water and the glossy sauciness will be revived.

Notes:

Pancetta: Pancetta is preferred for its flavor, but you can substitute with bacon if pancetta is not available. Ensure to remove any rind before finely chopping.

Cheese: A blend of pecorino cheese and parmesan is traditional for Spaghetti Carbonara. Grate them finely and mix together for best results.

Eggs: Use fresh large eggs and beat them well before adding to the pasta. Season with freshly ground black pepper to taste.

Cooking Pasta: Cook the spaghetti in salted boiling water until al dente. It should be just cooked and slightly firm to the bite.

Garlic Infusion: Bruising the garlic cloves and frying them with pancetta infuses a subtle garlic flavor. Remove the garlic once it has imparted its taste.

Butter: Adding unsalted butter to the pancetta helps in browning and crisping it. It adds richness to the dish.

Combining Ingredients: After draining the spaghetti, toss it immediately with the pancetta and butter mixture off the heat. This allows the pasta to absorb the flavors without overcooking.

Adding Eggs and Cheese: Off the heat, quickly combine the hot spaghetti with the beaten eggs and cheese mixture. Toss vigorously to coat the pasta evenly. Use pasta water to create a creamy sauce consistency.

Serving: Serve the Spaghetti Carbonara immediately after mixing, garnished with the reserved cheese and freshly ground black pepper. The dish should be creamy and moist, not dry.

Adjusting Consistency: If the pasta becomes too dry while serving, add a splash of hot pasta water to revive the creaminess.

Nutrition Information:

Frequently Asked Questions:

Can I use bacon instead of pancetta in Carbonara?

Yes, you can substitute bacon for pancetta in this recipe.

While pancetta is traditional, bacon will provide a similar smoky flavor.

Can I use different types of cheese?

Absolutely! While the recipe calls for pecorino and parmesan, you can experiment with other hard cheeses like gruyere or asiago based on your preference.

Is it crucial to use fresh eggs?

Fresh eggs are recommended for the best texture, but you can use pasteurized eggs if you have concerns about consuming raw or partially cooked eggs.

Can I make this recipe ahead of time?

Carbonara is best served immediately to enjoy its creamy texture.

If you have leftovers, they can be reheated, but the texture may be different.

Can I make this recipe vegetarian?

Yes, you can make a vegetarian version by omitting the pancetta and using a vegetarian alternative or simply relying on the cheese and eggs for flavor.