Spaghetti alla Carbonara

Ingredients

• 320 gspaghetti, instructions specify 350g
• 6egg yolks, at room temperature
• 150 gpancetta, rind removed, finely chopped
• 50 gpecorino, finely grated
• salt, for the pasta water, and to taste
• black pepper, freshly ground, and plenty of it
• 50 gparmesan, finely grated; mixed with the pecorino
• 50 gbutter, for frying the pancetta
• 2 clovegarlic, peeled and bruised; removed before serving

Method

1. 1

   Bring a large saucepan of water to the boil.

2. 8

   Remove the pan from the heat and quickly pour in the egg and cheese mixture. Using tongs or a long fork, lift the spaghetti to coat it evenly — the egg should thicken without scrambling.

3. 2

   Finely chop the pancetta, removing any rind. Mix the Pecorino and Parmesan together in a bowl.

4. 3

   Beat the egg yolks in a medium bowl and season with freshly ground black pepper. Set aside.

5. 4

   Add 1 tsp salt to the boiling water, add the spaghetti and cook at a constant simmer, covered, for 10 minutes or until al dente.

6. 5

   Squash the garlic cloves with the flat of a knife, just enough to bruise them. Melt the butter in a large frying pan or wok over medium heat and, as soon as it has melted, tip in the pancetta and garlic. Cook for about 5 minutes, stirring often, until the pancetta is golden and crisp at the edges. The garlic has done its job by now, so lift it out with a slotted spoon and discard it.

7. 6

   Turn the heat under the pancetta down low. When the pasta is al dente, lift it straight from the water into the frying pan with tongs — a little pasta water coming with it is exactly what you want. Don't pour the pasta water away.

8. 7

   Mix most of the cheese into the egg yolks, keeping a small handful back for serving.

9. 9

   Add a few tablespoons of pasta cooking water to keep the sauce moist and glossy. Season with a little salt if needed.

10. 10

    Twist the pasta onto warmed plates or into bowls. Sprinkle with the remaining cheese and a grating of black pepper. Serve immediately.