Spaghetti carbonora is not made with cream - traditionally, it's made with egg yolks. Whilst this may seem a little scary, using egg yolks actually makes for a richer, thicker and more flavourful sauce. Here's how to make it!
- 350g spaghetti
- 100g pancetta bacon, diced
- 50g each grated parmesan cheese and pecorino cheese
- 50g butter
- 3 large eggs
- 2 fat garlic cloves, peeled
- Salt and pepper
Bring a large saucepan of salted water to the boil. Beat the eggs well using a whisk and season with salt and pepper. Mix the cheeses in a bowl. Squash the garlic cloves with the back of your knife.
Drop the spaghetti into the saucepan and cook according to packet instructions. Meanwhile, melt the butter in a large frying pan.
Once melted, add the pancetta and garlic. Cook, stirring often, for around 5 minutes until the pancetta is golden. Discard the garlic. Take the pan off the heat.
Lift the cooked spaghetti from the saucepan using tongs, draining most of the water, straight into the frying pan with the pancetta. Whisk most of the cheese into the eggs, then add the eggs into the frying pan with everything else, making sure the pan is off the heat! Lift the pasta and turn it in the eggs and butter, turning and lifting until the pasta is coated in the sauce, trying to keep the eggs away from the direct heat of the frying pan base - the sauce should be thickened but the eggs shouldn't scramble.
Add a few tbsp. of the pasta water to the pan to loosen the sauce, then divide between 4 plates and top with the rest of the cheese.