Spaghetti Carbonara

Name: Spaghetti Carbonara
Yield: 2 servings
Cuisine: Italian
Ingredients: 180 g uncooked spaghetti; 150 g pancetta or guanciale; 2 whole eggs; 2 egg yolks; 60 g pecorino; whole black peppercorns; 1 pinch salt

Serves 2

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Spaghetti Carbonara

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Serves 2

Directions

1Toast the black peppercorns in a dry frying pan for about 30 seconds.
2Grind the toasted black peppercorns until coarse using a mortar and pestle.
3Crack two whole eggs and separate two egg yolks into a bowl.
4Grate pecorino cheese into the bowl with the eggs.
5Add a good pinch of ground black pepper to the egg and cheese mixture.
6Mix the egg, cheese, and pepper vigorously until combined.
7Put spaghetti on to boil in a pot of water.
8Season the pasta water with a pinch of salt.
9Add diced pancetta into a cold pan to render out fat and cook until crispy.
10Once the pancetta is nice and crispy, remove it from the pan, leaving the rendered fat.
11When the pasta is al dente, transfer it directly into the pan with the pancetta fat.
12Let the pasta soak up all the fat and flavor, stirring with tongs.
13Add a little bit of pasta water into the egg mixture and mix.
14Pour the egg mixture over the pasta in the pan, ensuring the heat is off to cook the eggs without scrambling them.
15Mix well to combine the sauce with the pasta.
16Top the carbonara with more black pepper, grated pecorino, and the crispy pancetta.

Ingredients

180 g uncooked spaghetti
150 g pancetta or guanciale
2 whole eggs
2 egg yolks
60 g pecorino
whole black peppercorns
1 pinch salt

Equipment

potpanmortar and pestlebowlgratertongsfork

Spaghetti Carbonara

Serves 2

tiktok.com

Spaghetti Carbonara

tiktok.com

Serves 2

Directions

1Toast the black peppercorns in a dry frying pan for about 30 seconds.
2Grind the toasted black peppercorns until coarse using a mortar and pestle.
3Crack two whole eggs and separate two egg yolks into a bowl.
4Grate pecorino cheese into the bowl with the eggs.
5Add a good pinch of ground black pepper to the egg and cheese mixture.
6Mix the egg, cheese, and pepper vigorously until combined.
7Put spaghetti on to boil in a pot of water.
8Season the pasta water with a pinch of salt.
9Add diced pancetta into a cold pan to render out fat and cook until crispy.
10Once the pancetta is nice and crispy, remove it from the pan, leaving the rendered fat.
11When the pasta is al dente, transfer it directly into the pan with the pancetta fat.
12Let the pasta soak up all the fat and flavor, stirring with tongs.
13Add a little bit of pasta water into the egg mixture and mix.
14Pour the egg mixture over the pasta in the pan, ensuring the heat is off to cook the eggs without scrambling them.
15Mix well to combine the sauce with the pasta.
16Top the carbonara with more black pepper, grated pecorino, and the crispy pancetta.