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Spaghetti Carbonara

The Roman classic. No cream, just eggs, pecorino, guanciale and a lot of black pepper.

Serves 2Prep 10 minCook 15 minMedium

Method

  1. I

    Bring a large pot of salted water to a boil and cook the spaghetti until just al dente.

  2. II

    Meanwhile, fry the guanciale in a dry pan over medium heat until golden and crisp. Turn off the heat.

  3. III

    Whisk the egg yolks, whole egg, pecorino and a generous amount of black pepper into a thick paste.

  4. IV

    Reserve a mug of pasta water, then drain the pasta and toss it in the pan with the guanciale.

  5. V

    Off the heat, add the egg mixture and a splash of pasta water, tossing fast until glossy and creamy. Add more water if it tightens.

  6. VI

    Serve immediately with extra pecorino and black pepper.

The trick is temperature: the pan must be off the heat when the eggs go in, or you get scrambled eggs instead of sauce.