Spaghetti Carbonara

Serves 4.
This can be halved to serve 2, “rounding up” to two eggs

Ingredients

100g pancetta
50g pecorino cheese
50g parmesan
3 large eggs
350g spaghetti
2 plump garlic cloves, peeled and left whole
50g unsalted butter
sea salt and freshly ground black pepper

Method

  1. Bring a large saucepan of water to a boil.
  2. Finely chop 100g of pancetta, ensuring to remove any rind. Grate 50g of pecorino cheese and 50g of Parmesan, mixing them together.
  3. In a medium bowl, beat 3 large eggs and season with a little freshly grated black pepper. Set aside along with the other ingredients.
  4. Once the water is boiling, add 1 teaspoon of salt and 350g of spaghetti. When the water returns to a boil, cook the spaghetti at a steady simmer, covered, for 10 minutes or until al dente (just cooked).
  5. Crush 2 peeled garlic cloves with the flat side of a knife to bruise them.
  6. While the spaghetti is cooking, fry the pancetta with the garlic. In a large frying pan or wok, melt 50g of unsalted butter. Once melted, add the pancetta and garlic.
  7. Cook on medium heat for about 5 minutes, stirring often, until the pancetta is golden and crispy. Remove the garlic with a slotted spoon and discard it.
  8. Keep the heat under the pancetta low. When the pasta is ready, lift it from the water using a pasta fork or tongs and add it to the frying pan with the pancetta. It’s fine if a bit of water splashes into the pan—this is desired. Don’t discard the pasta water just yet.
  9. Mix most of the cheese into the eggs, reserving a small handful for later.
  10. Remove the pan with spaghetti and pancetta from the heat. Quickly pour in the egg and cheese mixture. Using tongs or a long fork, lift the spaghetti to mix it well with the egg mixture, which should thicken without scrambling, coating the pasta evenly.
  11. Add extra pasta cooking water, a few tablespoons at a time, to keep the dish saucy. You want it moist, not wet. Season with salt if needed.
  12. Twist the pasta onto a serving plate or bowl using a long-pronged fork. Serve immediately, garnished with the reserved cheese and a grating of black pepper. If the dish dries out before serving, splash in some more hot pasta water to restore its glossy texture.