Spaghetti alla Carbonara

1. 1

   Step 1

   Put a large saucepan of water on to boil.

   10 minutes

   Use a large pot to prevent boiling over. Add salt to the water for extra flavor.
2. 2

   Step 2

   Finely chop the 100g pancetta, having first removed any rind. Finely grate 50g pecorino cheese and 50g parmesan and mix them together.

   5 minutes

   Keep your fingers curled under (claw grip) for safety when cutting.
3. 3

   Step 3

   Beat the 3 large eggs in a medium bowl and season with a little freshly grated black pepper. Set everything aside.

   5 minutes

   Taste as you go and adjust seasoning gradually — you can always add more but can't take it away.
4. 4

   Step 4

   Add 1 tsp salt to the boiling water, add 350g spaghetti and when the water comes back to the boil, cook at a constant simmer, covered, for 10 minutes or until al dente (just cooked).

   15 minutes

   Use a large pot to prevent boiling over. Add salt to the water for extra flavor.
5. 5

   Step 5

   Squash 2 peeled plump garlic cloves with the blade of a knife, just to bruise it.

   3 minutes

   Be careful not to burn garlic — it turns bitter quickly. Add it after other aromatics.
6. 6

   Step 6

   While the spaghetti is cooking, fry the pancetta with the garlic. Drop 50g unsalted butter into a large frying pan or wok and, as soon as the butter has melted, tip in the pancetta and garlic.

   8 minutes

   Test the oil temperature with a small piece of food — it should sizzle immediately.
7. 7

   Step 7

   Leave to cook on a medium heat for about 5 minutes, stirring often, until the pancetta is golden and crisp. The garlic has now imparted its flavour, so take it out with a slotted spoon and discard.

   8 minutes

   Be careful not to burn garlic — it turns bitter quickly. Add it after other aromatics.
8. 8

   Step 8

   Keep the heat under the pancetta on low. When the pasta is ready, lift it from the water with a pasta fork or tongs and put it in the frying pan with the pancetta. Don’t worry if a little water drops in the pan as well (you want this to happen) and don’t throw the pasta water away yet.

   8 minutes

   Test the oil temperature with a small piece of food — it should sizzle immediately.
9. 9

   Step 9

   Mix most of the cheese in with the eggs, keeping a small handful back for sprinkling over later.

   3 minutes
10. 10

    Step 10

    Take the pan of spaghetti and pancetta off the heat. Now quickly pour in the eggs and cheese. Using the tongs or a long fork, lift up the spaghetti so it mixes easily with the egg mixture, which thickens but doesn’t scramble, and everything is coated.

    3 minutes
11. 11

    Step 11

    Add extra pasta cooking water to keep it saucy (several tablespoons should do it). You don’t want it wet, just moist. Season with a little salt, if needed.

    5 minutes

    Taste as you go and adjust seasoning gradually — you can always add more but can't take it away.
12. 12

    Step 12

    Use a long-pronged fork to twist the pasta on to the serving plate or bowl. Serve immediately with a little sprinkling of the remaining cheese and a grating of black pepper. If the dish does get a little dry before serving, splash in some more hot pasta water and the glossy sauciness will be revived.

    2 minutes

    Taste as you go and adjust seasoning gradually — you can always add more but can't take it away.

Frequently Asked Questions