Mains
Italian
ItalianSpaghetti Carbonara
The Roman pasta classic of eggs, cured pork and cheese, served three ways. The tiers climb from bacon and Cheddar through pancetta and Parmesan to guanciale, Pecorino Romano and a properly emulsified, creamless sauce.
Nut-free
Ultimate version
Traditional guanciale, Pecorino Romano DOP and a perfectly emulsified sauce.
Per serving£5.75
Total cost£11.50
Time28 min
Ingredients for 2
- 200 g fresh egg spaghetti
- 120 g guanciale , cut into lardons
- 3 free-range egg yolks
- 1 free-range egg
- 60 g Pecorino Romano DOP , finely grated
- 20 g Parmigiano Reggiano , finely grated
- 2 tsp black peppercorns , freshly cracked
- fine sea salt , to taste
Method
- Toast the cracked peppercorns in a dry pan until fragrant, then add the guanciale and render slowly until crisp and golden. Lift out half the crisp lardons to garnish.
- Cook the fresh spaghetti in well-salted water until just al dente, saving plenty of the starchy water.
- Whisk the yolks and whole egg with the Pecorino and Parmigiano to a thick paste, loosening with a ladle of hot (not boiling) pasta water to temper the eggs.
- Add the drained pasta to the pan of guanciale fat off the heat and toss to coat.
- Pour in the tempered egg-cheese mixture and toss vigorously, adding pasta water a little at a time until the sauce is silky and emulsified.
- Plate, top with the reserved guanciale, a shower of Pecorino and more cracked pepper.
Equipment
The three ways, side by side
Budget
Streaky bacon, eggs and Cheddar tossed through spaghetti.
Better
Pancetta, free-range eggs and a Parmesan-Pecorino mix.
Ultimate
Traditional guanciale, Pecorino Romano DOP and a perfectly emulsified sauce.
