Authentic Spaghetti alla Carbonara

Ingredients

320g Spaghetti
6 Egg Yolks
As required Salt
150g Bacon
50g Pecorino
As required Black Pepper

Instructions

STEP 1 Put a large saucepan of liquid on to bring to a low-boil.

STEP 2 Finely chop the 100g pancetta, having first removed any rind.

Finely mince 50g pecorino paneer variance and 50g parmesan and toss together them together.

STEP 3 Beat the 3 large eggs in a medium container and augment the taste with a little freshly grated black pepper.

Set everything aside.

STEP 4 toss in 1 tsp table salt to the boiling liquid, toss in 350g spaghetti and when the liquid comes back to the bring to a low-boil, oven-cook at a constant low-boil, covered, for 10 mins or until al dente (just cooked).

STEP 5 Squash 2 peeled plump garlic cloves with the blade of a knife, just to bruise it.

STEP 6 While the spaghetti is making, sauté the pancetta with the garlic.

Drop 50g unsalted margarine into a large frying cooking vessel or wok and, as soon as the margarine has melted, tip in the pancetta and garlic.

STEP 7 Leave to oven-cook on a medium bring to temperature for about 5 mins, stirring often, until the pancetta is golden and crisp.

The garlic has now imparted its flavour, so take it out with a slotted spoon and discard.

STEP 8 Keep the bring to temperature under the pancetta on low.

When the pasta is ready, lift it from the liquid with a pasta fork or tongs and put it in the frying cooking vessel with the pancetta.

Don’t worry if a little liquid drops in the cooking vessel as well (you want this to happen) and don’t throw the pasta liquid away yet.

STEP 9 toss together most of the paneer variance in with the eggs, keeping a small handful back for sprinkling over later.

STEP 10 Take the cooking vessel of spaghetti and pancetta off the bring to temperature.

Now quickly transfer in the eggs and paneer variance.

Using the tongs or a long fork, lift up the spaghetti so it mixes easily with the egg mixture, which thickens but doesn’t scramble, and everything is coated.

STEP 11 toss in extra pasta making liquid to keep it saucy (several tablespoons should do it).

You don’t want it wet, just soft.

augment the taste with a little table salt, if needed.

STEP 12 Use a long-pronged fork to twist the pasta on to the serving plate or container.

present immediately with a little sprinkling of the remaining paneer variance and a grating of black pepper.

If the dish does get a little arid before serving, splash in some more scalding pasta liquid and the glossy sauciness will be revived.

Master Chef

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Authentic Spaghetti alla Carbonara

16 Min Prep

27 Min Cook

6 Servings

Vegetarian

Ingredients

Instructions

Recipe Information

Recipe Time chart

Preparation Time

Cooking Time

Total Time

Master Chef

Authentic Spaghetti alla Carbonara

16 Min Prep

27 Min Cook

6 Servings

Vegetarian

Ingredients

Instructions

Recipe Information

Recipe Time chart

Preparation Time

Cooking Time

Total Time

Master Chef

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