Spaghetti Carbonara

Spaghetti Carbonara

Servings 3 to 4

 

 

Ingredients:

. 300 grams (about 10.60 oz) good quality dry spaghetti

. 3 large egg yolks

. 100 to 120 grams (4 oz) of cured pig cheek (or pancetta if you don't find cured pig cheek)

. 50 to 60 grams (3 to 4 tablespoons) of grated Pecorino Romano cheese (if you don't find good quality Pecorino Romano, good quality Parmigiano is the option)

. Salt and pepper

 

Tools

A board and a knife to cut the cured pig cheek or pancetta, a small pan to sautè the pig cheek,
A pot to cook the spaghetti and a fork to stir, a colander to  drain the spaghetti,
A bowl for the spaghetti when cooked.

 

 

Instructions:

Fill the pot (8 inches deep with a diameter of 4) halfway with water and put it on the stove over medium heat.

Meanwhile, cut the pancetta into strips (about 1 inch by 1/2) or into cubes (about 1/2 by 1/2 inch.) and toss in a small pan until crisp.

Break the yolks into a large bowl, add the finely grated cheese and a generous grating of black pepper. Beat with a hand whisk.

As soon as the water is boiling, add a small teaspoon of salt and throw in the spaghetti. Follow the indicated cooking time minus one minute to leave the pasta al dente.

Add two tablespoons of the boiling pasta cooking water into the egg and cheese and mix well. You get a creamy mixture. 

Add the crispy pancetta, too. (You may also like to add the pancetta grease, for a more intense flavour).

Drain the pasta well and pour it into the bowl, mix well and serve. You can add another sprinkle of grated cheese if you wish.