COMFORT FOOD
Classic Creamy Spaghetti Carbonara
A glossy, cream-free spaghetti carbonara with crispy pork and plenty of black pepper.
EASY
25 MINS
SERVES 4
ABOUT THE RECIPE
Carbonara is simple, but it absolutely makes you pay attention. Egg yolks, cheese, pork and pasta water turn into a glossy sauce without a drop of cream, which still feels a little bit like magic. I made spaghetti carbonara constantly as a student, and I still get why.
THE RECIPE
Ingredients
160g guanciale or streaky bacon, cut into small cubes
400g spaghetti
½ tbsp fine sea salt
80g finely grated pecorino romano or parmesan, plus extra to serve
4 egg yolks
Freshly cracked black pepper
Method
1.
Heat a large frying pan over medium heat. Add the guanciale or bacon and cook until the fat has rendered and the pieces are golden and crisp, stirring occasionally so they brown evenly. Remove the pan from the heat.
2.
Meanwhile, bring a large pot of water to the boil. Add the salt and cook the spaghetti for about 2 minutes less than the packet instructions. The pasta should be al dente.
3.
In a bowl, combine the egg yolks with three quarters of the grated cheese and a generous amount of freshly cracked black pepper.
4.
Using tongs, transfer the pasta directly from the pot of water into the frying pan with the rendered pork. Add a splash of pasta cooking water and toss to coat the spaghetti in the fat.
5.
Add the egg mixture and toss vigorously with the tongs, adding small splashes of pasta water as needed, until the sauce becomes glossy and creamy. The sauce should coat the pasta and flow slowly when stirred, not sit thick or scramble.
6.
Add the remaining cheese and toss once more.
7.
Twist the pasta into shallow bowls, finish with extra cheese and black pepper, and serve immediately while silky.
SAMANTHA'S NOTES
Grate it finely
Save the pasta water
Work off the heat
Finely grate the pecorino or parmesan yourself so it melts smoothly into the egg yolks. Pre-grated cheese can clump and make the sauce harder to emulsify.
The starchy pasta water is what turns the eggs and cheese into a glossy sauce. Add it gradually while tossing until the carbonara looks silky.
Remove the pan from the heat before adding the egg mixture. Residual warmth will thicken the sauce gently, while vigorous tossing keeps it creamy instead of scrambled.
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