Ultimate Spaghetti Carbonara
Classic Roman pasta: crisp pancetta and spaghetti tossed off the heat with a silky egg and cheese sauce.
| prepBring a large saucepan of water to a boil | |||||
| 1 tsp sea salt (for the pasta water) | Boil spaghetti, covered, 10 min until al dente | Toss spaghetti into pancetta pan | Off heat, pour in egg mix, toss to coat | Loosen with pasta water, serve topped with cheese | |
| 350 g spaghetti | |||||
| 50 g unsalted butter | Melt butter, fry garlic & pancetta 5 min | Remove garlic, discard | |||
| 2 plump garlic cloves, peeled and left whole | |||||
| 100 g pancetta, rind removed, finely chopped | |||||
| 3 large eggs | Beat eggs, pepper & most of the cheese | ||||
| freshly ground black pepper | |||||
| pecorino, finely grated (most of the 50 g, mixed into the eggs) | |||||
| parmesan, finely grated (most of the 50 g, mixed into the eggs) | |||||
| pecorino, finely grated (small handful, for serving) | |||||
| parmesan, finely grated (small handful, for serving) | |||||
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