Spaghetti Carbonara

• spaghettior rigatoni400g
• guanciale, cut into matchstickspancetta is a fine substitute150g
• egg yolk4 piece
• pecorino, finely grated80g
• black pepper, crackedbe generous1 tsp
• saltfor the pasta water1 tbsp

Method

1. 1

   Bring a large pot of salted water to a boil for the spaghetti.

   Salt the water like the sea — it's your only seasoning chance.

2. 2

   Cut guanciale into matchsticks and render slowly in a dry pan until crisp; reserve fat in the pan.

   Low and slow keeps it crisp, not chewy.

3. 3

   Whisk egg yolks with grated pecorino and lots of black pepper into a thick paste.

4. 4

   Cook spaghetti until al dente; reserve a cup of starchy pasta water before draining.

5. 5

   Toss hot pasta with the guanciale off the heat, then add the egg-cheese paste and a splash of pasta water.

   Off the heat is critical — direct heat = scrambled eggs.

6. 6

   Stir vigorously until silky; serve immediately with extra pecorino and pepper.

Per serving

585

kcal

24g

protein

72g

carbs

21g

fat