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Spaghetti Carbonara

Spaghetti Carbonara

Prep time: 20 minServes: 4

Pairs with

Carbonara — the kind of food that doesn't need a match, it needs a glass. Something with acid to cut through egg and fat — Verdicchio, Frascati, a light Lazio red. Or whatever's open. You can't get this wrong.

Ingredients

  • 400g spaghetti
  • 200g guanciale (or pancetta), in 5mm lardons
  • 4 egg yolks + 1 whole egg
  • 80g Pecorino Romano, finely grated
  • 40g Parmesan, finely grated
  • Plenty of black pepper
  • No cream. Never cream.

Method

  1. 11. Whisk yolks, egg, Pecorino, and Parmesan into a smooth, thick cream. Season with generous pepper.
  2. 22. Cook guanciale in a large dry pan over medium heat 5–7 minutes until the fat has rendered and the meat is crisp. Take off the heat.
  3. 33. Cook spaghetti in generously salted water. Save 200ml pasta water.
  4. 44. Transfer pasta directly to the guanciale pan. Pan should be OFF the heat. Add a splash of pasta water.
  5. 55. Pour in the egg-cheese mixture. Stir quickly and vigorously for 30 seconds — pan OFF the heat. The fat and pasta water emulsify the egg into a creamy sauce without scrambling.
  6. 66. If it clumps: too hot. If it runs: too cold. Adjust with pasta water.
  7. 77. Serve immediately with more Pecorino and pepper.