Quick, easy and tasty! But outside of Italy, carbonara has experienced a change from its classic roots of spaghetti, pepper, eggs and guanciale to a mix of thick white sauce with mushrooms and other ingredients.
In this recipe we are taking you back to what a good carbonara should be! We are only substituting the guanciale for pancetta as this is more widely available in the UK, (you can also use smokey streaky bacon). Add a little chilli flakes if the pepper is not enough for you!
Total prep and cooking time – 15 minutes
Serves – 2
Serving recommendation: Best served with crusty bread and a good Italian white wine.
To get started, ensure you have a pan of boiling water and a deep frying pan ready to go.
|1 TEASPOON||GROUND BLACK PEPPER|
|1 TEASPOON||CHILLI FLAKES (Optional)|
|100G||GRATED PECORINO ROMANO|
|HANDFUL||FRESH BASIL (Optional)|
To start, we need to cook the spaghetti. Bring your saucepan of water to the boil, add a pinch of salt to season the water and drop in the spaghetti. We want it to still have a little bite when it is done, so boil for 8-10 minutes.
Put a frying pan on the heat, cube and add your pancetta along with the garlic clove, cook gently on a medium heat to allow the fat to render out of the meat whilst your spaghetti cooks.
Once the pancetta is cooked, and the pasta is ready, take the frying pan off the heat and remove the garlic clove. (Taking the pan from the heat will allow the eggs to make a creamy sauce with the cooking water rather than having scrambled eggs!)
Add the ground pepper and then spaghetti to the frying pan, allowing plenty of the water from the spaghetti pan to go into the frying pan. This will help to stop the frying process and bring together your sauce and finish cooking your spaghetti.
Flick the pan to bring everything together and add the egg yokes along with half the pecorino to the pan, continuing to combine everything together. If it needs loosening, add a little more of the cooking water creating a rich sauce.
Serve immediately with a sprinkle with basil, the remaining cheese and more black pepper to taste. Eat straight away and enjoy!