Spaghetti carbonara
Crisp guanciale, egg yolks and sharp pecorino tossed with hot spaghetti into a glossy, peppery sauce, with no cream needed.
Method
- 1
Bring a large pot of water to the boil and salt it lightly, since the guanciale and cheese are already salty.
- 2
In a bowl, whisk the egg yolks, whole eggs, most of the pecorino and the black pepper into a thick, creamy paste.
- 3
Put the guanciale in a cold, dry frying pan and set it over medium-low heat.
- 4
Cook, stirring now and then, until the fat has melted out and the edges are crisp and golden.
- 5
Turn off the heat under the pan and leave the guanciale sitting in its fat.
- 6
Cook the spaghetti in the boiling water until just al dente, about a minute less than the packet says.
- 7
Scoop out a mugful of the starchy cooking water before you drain the pasta.
- 8
Lift the spaghetti straight into the frying pan with tongs and toss it in the fat until every strand is coated.
- 9
Let the pan cool for a minute, then whisk 3 tablespoons of the hot pasta water into the egg mixture.
- 10
Pour the egg mixture over the pasta and toss quickly and constantly until it turns into a glossy sauce that clings to each strand.
- 11
Loosen with more pasta water, a splash at a time, if the sauce looks thick or sticky.
- 12
Serve straight away with the remaining pecorino and another grind of black pepper.
Notes
- Keep the pan off the heat when the eggs go in. If the sauce turns grainy it has scrambled, so let the pan cool a little longer next time.
- The classic version has no cream. The silky texture comes from the eggs, the cheese and the starchy pasta water.
- Pancetta is a fine swap for guanciale. For a milder sauce, use half pecorino and half parmesan.
Equipment
Large pot, Large frying pan, Mixing bowl, Tongs