Spaghetti Carbonara

Ingredients

Yield:

2

• Ingredients

  • 4 Egg Yolks
  • 40 grams Parmigiano rRggiano
  • Sea Salt
  • Cracked Black Pepper
  • 160 grams Pancetta
  • 260 grams Spaghetti (dried)
  • 2 Garlic Cloves
  • Extra Virgin Olive Oil
  • Splash of Chicken Stock (optional)

Preparation

Difficulty:

Medium

Time:

 

Total Time:

 

1. Preparation

   1. Put the egg yolks into a bowl, finely grate in the Parmesan, season with pepper, then mix well with a fork and put to one side.
   2. Cut any hard skin off the pancetta and reserve for sautéing later, then dice the remaining pancetta in a small dice of about ½ centimeter cubed.
   3. Cook the spaghetti in a large pan of boiling salted water for 7-12 minutes depending on the type of pasta you use, check the manufacturers’ recommendation.
   4. Rub the pancetta skin in your pan, if you have any, all over the base of a medium frying pan then place over a medium-high heat.
   5. Crush the garlic clove with the palm of your hand, add it to the pan and leave it to flavour the fat for a minute.
   6. Stir in the pancetta, then cook for 4 minutes, or until it starts to crisp up.
   7. Remove the garlic from the pan, then, drain and add the spaghetti, toss well over the heat so it soaks up flavor in the pan, then remove the pan from the heat.
   8. Add a splash of chicken stock or the pasta cooking water and toss well, season with pepper, then pour in the egg mixture – the pan will help to cook the egg gently, rather than scrambling it.
   9. Serve with a grating of Parmesan and a couple extra twists of pepper to your liking.