Spaghetti Carbonara

Serves: 2
Prep: 10 minutes
Cook: 20 minutes

Ingredients

• 200g spaghetti

• 120g guanciale or pancetta

• 5 large egg yolks

• 1 large whole egg

• 110g Pecorino Romano

• freshly cracked black pepper

• 100–140ml reserved pasta water

Method

1. Get everything ready

Bring a large pan of water to the boil and season it lightly with salt.

While it heats, cut the guanciale into small strips or lardons.

Finely grate the Pecorino, keeping 10g aside for finishing.

Separate 5 egg yolks into a large bowl, then crack in 1 whole egg. Add 100g Pecorino and plenty of black pepper, then whisk into a thick paste.

2. Render the guanciale

Add the guanciale to a cold frying pan, then place it over medium-low heat.

Cook for 7–10 minutes, stirring occasionally, until the fat has rendered and the edges are golden and crisp.

You want roughly 2–3 tablespoons of rendered fat.

Take the pan off the heat once it’s ready.

3. Cook the spaghetti

Add the spaghetti to the boiling water and cook until just al dente, around 1 minute less than the packet instructions.

While it cooks, whisk 1 tablespoon of the warm guanciale fat into the egg and Pecorino mixture.

Before draining the pasta, scoop out at least 250ml pasta water.

Add 2–3 tablespoons of the hot pasta water to the egg mixture a little at a time, whisking constantly, until it loosens into a thick, glossy cream.

4. Coat the pasta

Transfer the drained spaghetti straight into the frying pan with the guanciale and remaining fat.

Toss over the residual heat for around 30 seconds, until every strand is coated.

Take the pan completely off the heat and leave it for 30–45 seconds.

You still want the pasta hot, just not hot enough to scramble the eggs.

5. Make the sauce

Pour in the egg and Pecorino mixture and immediately start tossing vigorously.

Add the reserved pasta water 1–2 tablespoons at a time, tossing continuously, until the sauce becomes smooth, glossy and creamy.

Keep going until it’s slightly looser than you think it needs to be, it’ll thicken quickly as it sits.

You want the spaghetti completely coated, with a small glossy pool of sauce still sitting at the bottom of the pan.

Taste before adding any more salt.

6. Serve

Divide between warm bowls, making sure you spoon over all the crispy guanciale and remaining sauce.

Finish with the reserved 10g Pecorino and plenty of freshly cracked black pepper.

Serve immediately.

Notes

The 5 yolks + 1 whole egg gives you plenty of richness without making the sauce too thick or eggy.

You shouldn’t need butter or oil, 120g guanciale should render enough fat. If you end up with less than around 2 tablespoons, melt 10g unsalted butter into the pan before adding the spaghetti.

You can substitute guanciale for pancetta or even smoked streaky bacon or pecorino can be swapped out for Parmesan or grana padano. You’ll lose authenticity for the changes, but availability grows while cost reduces.