Traditional Carbonara
Ingredients
- 400 gSpaghetti (dry)
- 150 gPancetta or dry rolled pork belly (finely diced)
- 4 pcEgg (whole)
- 60 gParmesan cheese (finely grated)
- 1 pinchBlack peppercorns (freshly cracked)
- 1 pinchGray sea salt (for cooking water)
- 150 gGuanciale (cut into small cubes or strips)
- 60 gPecorino Romano (finely grated)
Method
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.
- 1
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Eat immediately. The sauce loses its creaminess and sets as it cools.
