Spaghetti Carbonara
Classic spaghetti carbonara with egg yolks, Parmesan, pancetta, garlic-scented fat, and black pepper.
Ingredients
Method
Put the egg yolks in a bowl. Finely grate in the Parmesan, season with black pepper, then mix well with a fork and set aside.
Remove any hard skin from the pancetta and set it aside, then chop the pancetta.
Cook the spaghetti in a large pan of boiling salted water until al dente.
Meanwhile, rub the reserved pancetta skin over the base of a medium frying pan to flavour it, or use 1 tablespoon of olive oil instead. Place the pan over a medium-high heat.
Peel and crush the garlic with the palm of your hand. Add it to the pan and let it flavour the fat for 1 minute.
Add the pancetta and cook for about 4 minutes, until it starts to crisp.
Remove and discard the garlic. Reserve some pasta cooking water, then drain the spaghetti and add it to the pan. Toss well over the heat so the pasta absorbs the flavour.
Remove the pan from the heat. Add a splash of pasta water and toss well, then season with black pepper.
Pour in the egg mixture and toss thoroughly. Add more pasta water as needed until the sauce is glossy and coats the spaghetti.
Serve with extra grated Parmesan and more black pepper.