Traditional Carbonara

A creamy sauce that coats the pasta, achieved through the emulsion of egg and cheese, with no cream. Freshly cracked black pepper cuts through the fat of the golden, crispy pancetta.

• Prep time: 10 min
• Cook time: 15 min
• Difficulty: Medium
• Calories: 917
• Protein: 46 g
• Carbs: 79 g
• Fat: 50 g

Ingredients

• 400 g Spaghetti ( dry )
• 150 g Pancetta or dry rolled pork belly ( finely diced )
• 4 piece Egg ( whole )
• 60 g Parmesan cheese ( finely grated )
• 1 pinch Black peppercorns ( freshly cracked )
• 1 pinch Gray sea salt ( for cooking water )
• 150 g Guanciale ( cut into small cubes or strips )
• 60 g Pecorino Romano ( finely grated )

Instructions

1. Cooking the pasta

   Plunge the spaghetti into a large quantity of boiling salted water. The water should be as salty as seawater to give the pasta body.

2. Browning the guanciale and pancetta

   Brown the guanciale and pancetta in a pan without adding any fat. The fat should melt and the meat should become crispy to the bite.

3. Egg mixture

   While the pasta is cooking, beat the eggs with the parmesan, pecorino romano, and a good dose of crushed black pepper. Aim for a thick cream texture.

4. Final liaison

   Drain the pasta, reserving some cooking water. Mix the pasta with the meat mixture off the heat, then pour in the egg mixture. Emulsify with the cooking water until the sauce coats each spaghetti without curdling.

Chef's tips

• The secret lies in the cooking water: it's what creates the creaminess with the egg without making an omelet.
• Never pour the eggs into a pan on the heat; the residual heat from the pasta is enough.

Storage

Eat immediately. The sauce loses its creaminess and sets as it cools.