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Ultimate spaghetti carbonara recipe

 


Method 1


Ingredients


100g pancetta

50g pecorino cheese

50g parmesan

3 large eggs

350g spaghetti

2 plump garlic cloves

peeled and left whole

50g unsalted butter

sea salt and freshly ground black pepper


step 1

Put a large saucepan of water on to boil.


step 2

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


step 3

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


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).


step 5

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


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.


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.


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.


step 9

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


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.


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.


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.


RECIPE TIPS

THE MAGIC INGREDIENT…

Pasta water can be dripped in as you transfer the spaghetti to the hot frying pan. Everything mingles to make a light, silky smooth sauce.



Method 2


Ingredients:

- 8 oz of spaghetti

- 4 oz of pancetta or guanciale, diced

- 4 large egg yolks

- 1 cup of freshly grated Parmesan cheese

- 2 cloves of garlic, minced

- Salt and pepper to taste

- Fresh parsley for garnish


Instructions:

1. Cook the spaghetti according to package instructions until al dente. Reserve 1 cup of pasta water before draining.

2. In a large skillet, cook the pancetta or guanciale over medium heat until crispy. Add the garlic and cook for another minute.

3. In a separate bowl, whisk together the egg yolks and Parmesan cheese until well combined.

4. Remove the skillet from heat and add the cooked spaghetti. Toss to combine.

5. Slowly pour the egg and cheese mixture over the pasta, stirring quickly to coat the spaghetti evenly. If the sauce is too thick, add some of the reserved pasta water to thin it out.

6. Season with salt and pepper to taste.

7. Garnish with fresh parsley and additional Parmesan cheese before serving.



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