Spaghetti alla Carbonara

Method16 steps

1. 1

   Step 1: Put a large saucepan of pasta cooking water over the heat and bring it to a boil.

   Uses Water for boiling the spaghetti, as needed

2. 2

   Step 2: Remove any rind from the raw pancetta (100 g) and finely chop the full hundred grams. Finely grate all fifty grams pecorino (50 g) and all fifty grams Parmesan, then mix the two grated cheeses together in a separate bowl. Keep the prepared pancetta and complete grated-cheese batch separate.

   Uses 100 g raw pancetta, rind removed · 50 g pecorino cheese · 50 g Parmesan cheese

3. 3

   Step 3: Beat all three large pasteurized whole eggs in a medium bowl and season with the egg-mixture black pepper. Keep this beaten egg mixture ready, separate from the chopped pancetta and grated cheeses.

   Uses 3 large pasteurized whole eggs · Freshly ground black pepper for the egg mixture, to taste

4. 4

   Step 4: Add the full teaspoon pasta-water sea salt (1 tsp) and all three hundred and fifty grams dry spaghetti (350 g) to the boiling water. Return to a boil, then maintain a constant simmer for about ten minutes until al dente, checking the package guidance and texture. Keep the hot starchy cooking water when lifting out the cooked spaghetti.

   Cook spaghetti until al dente · 10 minUses The saucepan of boiling water · 1 tsp sea salt for the pasta cooking water · 350 g dry spaghetti

5. 5

   Step 5: Peel both whole garlic cloves (2) and squash them gently with the flat of a knife, just enough to bruise them.

   Uses 2 plump garlic cloves, peeled and left whole

6. 6

   Step 6: While the spaghetti cooks, melt all fifty grams unsalted butter (50 g) in a large frying pan or wok. As soon as it melts, add all the chopped raw pancetta and both bruised whole garlic cloves.

   Uses All prepared raw pancetta · Both prepared garlic cloves · 50 g unsalted butter

7. 7

   Step 7: Cook the pancetta-garlic pan over medium heat for about five minutes, stirring often, until the pancetta is golden and crisp. Lift out and discard both garlic cloves after they have flavoured the butter and pancetta.

   Fry pancetta until golden and crisp · 5 minUses The complete pancetta-garlic pan

8. 8

   Step 8: Keep the cooked pancetta pan over low heat. Lift all the al dente spaghetti from its cooking water with tongs or a pasta fork and put it into the cooked pancetta pan. A little clinging starchy water should go in with the pasta. Keep the remaining cooking water in its saucepan.

   Uses The complete cooked pancetta pan with garlic removed · All cooked spaghetti, leaving the cooking water in the saucepan

9. 9

   Step 9: Keep the retained starchy spaghetti cooking water hot and available for loosening the sauce; do not drain it away.

   Uses The cooking water remaining after lifting out the spaghetti

10. 10

    Step 10: Set aside a small handful from the prepared grated-cheese batch for serving. Mix the rest of that same grated cheese into all the beaten pasteurized whole eggs.

    Uses All prepared grated cheese · All prepared egg mixture

11. 11

    Step 11: Take the spaghetti-pancetta pan completely off the heat. Quickly pour the prepared pasteurized egg-cheese mixture into the hot pasta pan.

    Uses The complete cooked spaghetti-pancetta pan · All prepared egg-cheese mixture, excluding the separately reserved cheese handful

12. 12

    Step 12: Using tongs or a long fork, lift and toss the pasta continuously so the egg-cheese mixture coats every strand and thickens into a silky sauce without scrambling. Keep the pan off the direct heat.

    Uses The complete combined pasta pan

13. 13

    Step 13: Add the retained hot starchy pasta water a little at a time, tossing continuously, until the sauce is glossy and moist. Several tablespoons may be enough; avoid making it watery.

    Uses The complete coated pasta · A little of the retained hot cooking water, only as needed

14. 14

    Step 14: Taste the glossy carbonara and add a little of the separate finishing sea salt only if needed.

    Uses The complete glossy pasta · A little extra sea salt for the finished sauce, only if needed

15. 15

    Step 15: Twist the finished pasta into four warm serving bowls with a long-pronged fork. Sprinkle with the reserved handful of grated cheese and grind the separate serving black pepper over the top. Serve immediately.

    Uses All finished carbonara · The separately reserved grated-cheese handful · Freshly ground black pepper to finish the plated pasta, to taste

16. 16

    Step 16: If the carbonara becomes a little dry while portioning and serving, add a small splash of the same retained hot pasta water and gently loosen it to revive its gloss. Serve immediately while the sauce is silky.

    Uses The finished pasta portions · An extra splash of the same retained cooking water, only if needed