Spaghetti carbonara is a delicious meal. It is silky and smooth, with salty pieces of guanciale or pancetta running through it.
While it is super simple to make, one mistake can result in scrambled eggs and a lumpy meal.
Luckily, a chef has shared an easy recipe that requires just five ingredients.
The recipe notes said: “It’s the technique that helps to create that creamy Italian classic with no worries.
“Italian Michelin-trained chef Danilo Cortellini cooks the eggs gently over a bain-marie for a few minutes to make sure they’re hot enough through without scrambling. It’s perfect every time.”
Ingredients:
400g guanciale or pancetta, rind removed, cut into 5mm slides, and chopped into thick strips
Two free-range eggs plus four free-range egg yolks
50g pecorino romano, grated, plus 30g to serve
400g spaghetti
Salt and freshly ground black pepper
Method:
Start by frying the guanciale or pancetta in a frying pan over low heat for 10 to 15 minutes. This will slowly render the fat and allow the meat to crisp up.
Transfer the meat to kitchen paper and tap to dry up the fat. Dispose of three-quarters of the fat in the pan and keep the rest for the pasta.
To create the sauce, whisk the yolks, eggs and grated cheese in a large heatproof glass bowl. Place the bowl over a saucepan of gently simmering water and cook gently until a thick-custard-like consistency is reached.
Drop the spaghetti in a large saucepan of boiling salted water and cook according to packet instructions until al dente or cooked to preference.
Place the pasta in the frying pan with the reserved fat and mix well. Add the sauce to the pasta, and then add a splash of pasta water to loosen the sauce until it reaches a creamy consistency.
Stir and toss the pasta in the sauce, making sure it is well-coated and glossy.
The recipe notes said: “You can do this in the bowl where you have whisked the eggs and cheese if you prefer.”
Add the crispy guanciale and lots of freshly ground black pepper. Serve in large pasta bowls topped with the extra grated cheeses.
