Spaghetti carbonara

18 min · serves 2

There is no cream here. The sauce thickens from egg yolk meeting hot pasta water, and from taking the pan off the heat in time.

Ingredients

• 200 g Spaghetti
• 100 g Guanciale, or streaky bacon as a substitute
• 3 yolks Egg yolks
• 50 g Grated Pecorino or Parmesan
• 2 g Coarse black pepper
• 10 g Salt for the pasta water

Method

1. Bring a pot of water to the boil, salt it, and cook the pasta one minute less than the packet says.
2. Cut the pork into batons and render it over medium heat in a dry pan until the fat runs and the edges crisp.
3. Whisk the yolks with the grated cheese and pepper into a thick paste.
4. Reserve a cup of the pasta water before draining.
5. Move the pasta straight into the pork pan, turn off the heat, and toss until coated.
6. Let the pan cool for about thirty seconds, add the egg mixture and toss fast. Too hot and the egg scrambles.
7. Loosen with pasta water a spoon at a time until the sauce is glossy, then serve at once.

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