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14 minutes
4 peopleAbout this dish
Spaghetti with crisped pancetta, eggs and parmesan, with no cream. Carbonara is a Roman dish first documented in the 1940s, and its exact origin is still argued over. The traditional recipe uses guanciale and pecorino, so pancetta and parmesan are the usual substitutes when those are hard to find. The sauce is made by mixing egg and cheese into the hot pasta off the heat.
Ingredients
Preparation
Roughly chop the pancetta.
In a hot pan, add the pancetta. Cook for 5 minutes, then set aside.
Meanwhile, bring a pot of salted water to a boil and cook the pasta according to the package instructions.
Separate the egg whites from the yolks. Whisk the yolks with a fork.
Before draining, reserve a small ladle of the pasta cooking water, then drain the pasta.
Pour the reserved cooking water into the egg yolks and whisk until smooth. Add the grated Parmesan. Season lightly with salt, add pepper, and mix again.
Add the just-drained pasta to the pan with the pancetta. Pour in the egg yolk mixture, then mix.
Serve the carbonara on a plate. Sprinkle with any remaining grated Parmesan. Adjust the seasoning to taste. Enjoy!
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