This is not a complicated dish to
make, it’s quite easy, but the devil is in the detail. What you want to avoid is scrambled eggs, or a spaghetti omelette. Adding the egg mixture in the pasta at the crucial moment, is the key to success. So let’s get started...
Ingredients: Serves 2 200g spaghetti 2 or 3 oz. of pancetta, or bacon 2 eggs plus 1 egg yolk 100 g grated pecorino, Romano, or parmesan cheese 2 oz. olive oil Salt Fresh coarsely ground black pepper
Directions: Bring a pot of water, modestly salted, to a fast boil – add the pasta, stir and cook until al dente (cooked to be firm to the bite). While the pasta is cooking, whisk 2 eggs in a bowl, add extra yolk for extra creaminess, add 50 grams of parmesan cheese, pepper, just a pinch of salt because the pancetta is salty, set aside. Slice pancetta or bacon into small cubes. Warm olive oil in frying pan and cook the pancetta using medium heat, stir until fat begins to render and slightly golden (do not overcook), remove from heat, you don’t want the pan too hot. Strain pasta, keeping some of the water, toss the hot spaghetti with the pancetta, mix together well; the temperature should be just hot enough to coat the egg mixture around the pasta. Add the egg mixture, toss and mix to combine and add 1 or 2 oz. pasta water; it will loosen the pasta and render the egg mixture into a soft creamy coat. Very important that the pan is not too hot, which will result in scrambled eggs, the sauce should be creamy, just above raw. Serve in a pasta bowl, sprinkle with black pepper and generous parmesan, Romano, or pecorino cheese. A nice glass of Pinot Grigio, Soave
or Orvieto wines are an excellent pairing with spaghetti carbonara.
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