Authentic and seamlessly traditional ‘Spaghetti alla Carbonara’. Hailing from the region of Lazio, a classic dish that is welcomed on any day of the week. By the time the spaghetti is cooked (aldente) the sauce is ready to welcome the stands of leggy ribbons. Never add cream to this already velvety sauce, there is no place at all for cream, never, keep it in the fridge! Store cupboard ingredients again show in this recipe that by having the basics available at home you are able to quickly prepare the most delicious of family meals. For a saucier sauce, add an extra egg yolk or two. This recipe calls for the freshest eggs available. Enjoy.
Preparation time: 5 minutes Cooking time: 12 minutes
3 tbsp olive oil
400g guanciale, cubed
100g pecorino Romano, grated (plus a little extra for topping)
1 large egg plus 5 egg yolks
Salt and pepper
400g packet spaghetti
- Cook the spaghetti as per packet instructions in salted boiling water less 2 minutes, keeping the pasta aldente.
- Fry off the guanciale in a little olive oil until coloured.
- Into a bowl mix the cheese, whole egg and yolks together and season with salt and pepper.
- Drain the spaghetti and tumble into the pancetta, stir well to coat. Remove from the heat and stir the egg sauce into the spaghetti and generously add grated Pecorino and chopped basil. Stir well to emulsify the sauce using a small ladle of pasta water.
- The heat of the pancetta and spaghetti will cook the egg mixture as you stir.
Serve in large bowls with additional grated Pecorino Romano if required.