Pasta Carbonara

A smooth cream that perfectly coats the pasta, without a single drop of heavy cream. The fat from the crispy pancetta adds character, while freshly crushed black pepper wakes up the palate.

• Prep time: 10 min
• Cook time: 15 min
• Difficulty: Medium
• Calories: 881
• Protein: 42 g
• Carbs: 78 g
• Fat: 47 g

Ingredients

• 400 g Spaghetti ( dry )
• 150 g Pancetta or dry rolled pork belly ( small cubes )
• 4 piece Egg ( yolks only )
• 50 g Pecorino cheese (sheep cheese) ( finely grated )
• 30 g Parmesan cheese ( finely grated )
• 1 tsp Black peppercorns ( freshly crushed )
• 1 pinch Gray sea salt ( for pasta water )
• 150 g Guanciale ( diced or sliced into thin strips )

Instructions

1. Preparation of the creamy base

   In a bowl, mix the egg yolks with the grated pecorino and parmesan. Whisk with a fork until you get a thick and homogeneous paste. The mixture should be dense.

2. Cooking the guanciale

   Heat a pan without fat. Add the guanciale. Let the fat melt and become translucent, then wait until the pieces are golden and crispy.

3. Cooking the pasta

   Plunge the spaghetti into a large pot of boiling salted water. Cook them al dente: they should offer a slight resistance in the center. Keep a ladle of cooking water before draining.

4. The final emulsion

   Off the heat, pour the pasta into the pan with the guanciale. Add the egg-cheese mixture and a little cooking water. Stir vigorously: the heat of the pasta will create a shiny and coating sauce that must not set into an omelet.

Chef's tips

• Never pour the egg mixture into a pan over direct heat, or you'll get scrambled eggs.
• The secret is the cooking water: it creates the emulsion with the cheese and egg.
• Crush the pepper at the last moment to keep all its aromatic power.

Storage

This dish cannot be stored or reheated. The sauce would lose all its creaminess.