When you are craving a comfort food nothing will cure you like a creamy Carbonara. Made with a just few ingredients, this Italian classic will fill your stomach with pleasure! This is one of those dished that come together in 15 minutes or less but never disappoints. This famous Italian dish originates from Rome while its modern form comes together in the 20th century.
100g pancetta or guanciale
100g Pecorino Romano cheese
2 large eggs
2 egg yolks
freshly grated black pepper
- Put a large saucepan of water on to boil.
- Finely chop the 100g pancetta, rind removed. Finely grate 100g pecorino cheese in a separate bowl.
- Beat the 2 eggs and egg yolks a medium bowl and season with a little freshly grated black pepper. Set everything aside.
- Add the spaghetti to the boiling water and when the water and cook at a constant simmer, covered, until al dente (just cooked).
- While the spaghetti is cooking, fry the pancetta. Leave to cook on a medium heat for about 5 minutes, stirring often, until the pancetta is golden and crisp.
- Keep the heat under the pancetta on low. When the pasta is ready, lift it from the water with a pasta fork or tongs and put it in the frying pan with the pancetta. Reserve some pasta water.
- Mix most of the cheese in with the eggs, keeping a small handful back for sprinkling over later. Take the pan of spaghetti and pancetta off the heat. Now quickly pour in the eggs and cheese. Using the tongs or a long fork, lift up the spaghetti so it mixes easily with the egg mixture, it shouldn’t crumble but it will thicken. Add extra pasta cooking water to keep it saucy.
- Serve immediately with a little sprinkling of the remaining cheese and a grating of black pepper.
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