Classic Spaghetti Carbonara

One of my favourite dishes of all time is a Classic Spaghetti Carbonara. It’s super simple and tastes incredible. Give this one a try.

UNDER 10 MINS

PASTA

Ingredients

• 400g spaghetti or linguine
• 150g pancetta or bacon, diced
• 1 cup of freshly grated Pecorino Romano (or a mix of Pecorino and Parmesan)
• 4 large eggs (2 whole eggs and 2 yolks)

Instructions

1. Fill a large pot with water, salt it generously, and bring it to a boil. Add the pasta and cook according to the package instructions until al dente. Reserve about 1 cup of the pasta cooking water before draining.
2. While the pasta is cooking, heat a large pan over medium heat. Add the diced pancetta and cook until crispy.
3. Beat the 2 whole eggs and 2 egg yolks in a mixing bowl. Stir in the grated cheese and a generous amount of black pepper. Mix until well combined. Set this egg mixture aside.
4. Add the drained pasta to the pan with the pancetta. Toss well to coat the pasta in the fat.
5. Remove the pan from the heat and let it cool for about a minute to ensure the eggs don’t scramble when added. Quickly pour the egg and cheese mixture over the pasta, stirring vigorously and continuously to create a creamy sauce. The residual heat will gently cook the eggs without scrambling them. If the sauce is too thick, add some pasta water.
6. Serve the Carbonara with more grated cheese and black pepper to taste.