Spaghetti Carbonara
Serves 2
Directions
- 1Toast the black peppercorns in a dry frying pan for about 30 seconds.
- 2Toast the black peppercorns in a dry frying pan for about 30 seconds.
- 3Toast the black peppercorns in a dry frying pan for about 30 seconds.
- 4Grind the toasted black peppercorns until coarse using a mortar and pestle.
- 5Grind the toasted black peppercorns until coarse using a mortar and pestle.
- 6Grind the toasted black peppercorns until coarse using a mortar and pestle.
- 7Crack two whole eggs and separate two egg yolks into a bowl.
- 8Crack two whole eggs and separate two egg yolks into a bowl.
- 9Crack two whole eggs and separate two egg yolks into a bowl.
- 10Grate pecorino cheese into the bowl with the eggs.
- 11Grate pecorino cheese into the bowl with the eggs.
- 12Grate pecorino cheese into the bowl with the eggs.
- 13Add a good pinch of ground black pepper to the egg and cheese mixture.
- 14Add a good pinch of ground black pepper to the egg and cheese mixture.
- 15Add a good pinch of ground black pepper to the egg and cheese mixture.
- 16Mix the egg, cheese, and pepper vigorously until combined.
- 17Mix the egg, cheese, and pepper vigorously until combined.
- 18Mix the egg, cheese, and pepper vigorously until combined.
- 19Put spaghetti on to boil in a pot of water.
- 20Put spaghetti on to boil in a pot of water.
- 21Put spaghetti on to boil in a pot of water.
- 22Season the pasta water with a pinch of salt.
- 23Season the pasta water with a pinch of salt.
- 24Season the pasta water with a pinch of salt.
- 25Add diced pancetta into a cold pan to render out fat and cook until crispy.
- 26Add diced pancetta into a cold pan to render out fat and cook until crispy.
- 27Add diced pancetta into a cold pan to render out fat and cook until crispy.
- 28Once the pancetta is nice and crispy, remove it from the pan, leaving the rendered fat.
- 29Once the pancetta is nice and crispy, remove it from the pan, leaving the rendered fat.
- 30Once the pancetta is nice and crispy, remove it from the pan, leaving the rendered fat.
- 31When the pasta is al dente, transfer it directly into the pan with the pancetta fat.
- 32When the pasta is al dente, transfer it directly into the pan with the pancetta fat.
- 33When the pasta is al dente, transfer it directly into the pan with the pancetta fat.
- 34Let the pasta soak up all the fat and flavor, stirring with tongs.
- 35Let the pasta soak up all the fat and flavor, stirring with tongs.
- 36Let the pasta soak up all the fat and flavor, stirring with tongs.
- 37Add a little bit of pasta water into the egg mixture and mix.
- 38Add a little bit of pasta water into the egg mixture and mix.
- 39Add a little bit of pasta water into the egg mixture and mix.
- 40Pour the egg mixture over the pasta in the pan, ensuring the heat is off to cook the eggs without scrambling them.
- 41Pour the egg mixture over the pasta in the pan, ensuring the heat is off to cook the eggs without scrambling them.
- 42Pour the egg mixture over the pasta in the pan, ensuring the heat is off to cook the eggs without scrambling them.
- 43Mix well to combine the sauce with the pasta.
- 44Mix well to combine the sauce with the pasta.
- 45Mix well to combine the sauce with the pasta.
- 46Top the carbonara with more black pepper, grated pecorino, and the crispy pancetta.
- 47Top the carbonara with more black pepper, grated pecorino, and the crispy pancetta.
- 48Top the carbonara with more black pepper, grated pecorino, and the crispy pancetta.
Ingredients
- 180 g uncooked spaghetti
- 180 g uncooked spaghetti
- 180 g uncooked spaghetti
- 150 g pancetta or guanciale
- 150 g pancetta or guanciale
- 150 g pancetta or guanciale
- 2 whole eggs
- 2 whole eggs
- 2 whole eggs
- 2 egg yolks
- 2 egg yolks
- 2 egg yolks
- 60 g pecorino
- 60 g pecorino
- 60 g pecorino
- whole black peppercorns
- whole black peppercorns
- whole black peppercorns
- 1 pinch salt
- 1 pinch salt
- 1 pinch salt
Equipment
potpanmortar and pestlebowlgratertongsfork