Spaghetti carbonara

Method10 steps

1. 1

   Step 1: Cut the guanciale or pancetta (150 g) into small cubes. Have the grated cheese ready and keep the pasteurized eggs refrigerated until you make the sauce.

   Uses 150 g guanciale or pancetta

   
2. 2

   Step 2: Fry the diced cured pork in a little olive oil until cooked and golden. Turn off the heat and keep the pork together with its hot fat and oil in the pan.

   Uses Diced guanciale or pancetta · Extra virgin olive oil, a little for frying

   
3. 3

   Step 3: In a large serving bowl, beat the three pasteurized eggs with the 100 g grated Pecorino and some black pepper.

   Uses 3 pasteurized whole eggs · 100 g Pecorino cheese, finely grated · Black pepper, to taste

   
4. 4

   Step 4: Bring a large pot of water to the boil, salt it to taste and add the spaghetti (450 g). Stir to separate the strands and follow the package cooking directions.

   Uses Water, enough to boil the spaghetti · Salt, to taste for the pasta water · 450 g spaghetti

   
5. 5

   Step 5: Continue boiling the spaghetti until al dente: cooked through but still firm when tasted.

   Uses Spaghetti cooking in salted water

   
6. 6

   Step 6: Just before the pasta is ready, briefly reheat the cooked pork and its oil. Drain the al-dente spaghetti and keep it hot.

   Uses Al-dente spaghetti in its cooking water · Cooked cured pork with retained fat and olive oil

   
7. 7

   Step 7: Immediately add the hot drained spaghetti to the egg-and-Pecorino mixture in the serving bowl. Toss thoroughly off the heat so the sauce coats the strands without scrambling.

   Uses Hot drained spaghetti · Pasteurized egg, Pecorino and pepper mixture

   
8. 8

   Step 8: Add the reheated cooked pork and all its retained hot oil to the bowl. Toss again off the heat until evenly mixed and creamy.

   Uses Spaghetti coated with egg-and-Pecorino sauce · Reheated cured pork with retained fat and olive oil

   
9. 9

   Step 9: Taste and, only if needed, add some optional extra grated Pecorino and a little more black pepper. Toss to combine.

   Uses Finished creamy carbonara · Extra finely grated Pecorino cheese, if needed to finish · Black pepper, to taste

   
10. 10

    Step 10: Divide the finished spaghetti between four plates and serve immediately while hot.

    Uses Seasoned finished carbonara