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
Related recipes
Pâtes aux courgettes
Italian · Dinner
Creamy Pumpkin Gnocchi
Italian · Dinner
Cacio e pere pasta
Italian · Dinner
Million Dollar Ravioli Lasagna
Italian · Dinner
Garlic butter chimichurri steak bites
Italian · Dinner
One Pan Creamy Bacon Ranch Chicken and Gnocchi
Italian · Dinner
One Pot Tortellini Bake
Italian · Dinner
Dump & Bake Marry Me Meatball Orzo
Italian · Dinner
Seared Gnocchi With Garlic, Tomato & Mozzarella
Italian · Dinner
Arrabbiata pasta
Italian · Dinner
Italian Penicillin Soup
Italian · Dinner
Roasted Red Pepper Pasta
Italian · Dinner