House recipe
🥓 Spaghetti carbonara
Crisp pancetta and spaghetti bound off the heat with eggs and pecorino into a creamy sauce, no cream needed.
Allergens. Contains: Gluten, Eggs, Milk. May contain, depending on the brands you buy: Eggs.
This is based on the ingredient list only. Always check the labels of what you buy for “may contain” warnings.
Ingredients
- 250 g spaghetti
- 125 g pancetta, cut into small cubes
- 3 eggs, 1 whole egg plus 2 yolks
- 50 g pecorino, finely grated
- 1 tsp black pepper, freshly ground
- Salt, to taste
Method
- Cook the spaghetti in plenty of salted boiling water until al dente.
- Fry the pancetta in a dry frying pan over medium heat until the fat has run out and the edges are crisp. Turn off the heat.
- Whisk the whole egg, yolks, most of the pecorino and the black pepper together in a bowl.
- Save a mug of pasta water, drain the spaghetti and add it to the pancetta pan off the heat.
- Pour in the egg mixture with a splash of pasta water and toss quickly until the sauce thickens and turns silky; add more water if it looks dry. Keep it off the heat so the eggs do not scramble.
- Serve topped with the remaining pecorino and extra pepper.