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SPAGHETTI CARBONARA

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Prep
—
Cook
—
Total
30 min
Calories
850
Protein
50g
Carbs
79g
Fat
36g

Get ready

Ingredients

Ingredients

  • 80 g pancetta diced
  • 3 whole eggs
  • 2 egg yolks
  • 80 g parmesan finely grated

Black pepper

  • 220 g spaghetti
  • Salt
  • To serve
  • Extra parmesan
  • Black pepper

Cook

Method

  1. Bring a large pot of salted water to a boil and cook the spaghetti until al dente.
  2. Put the pancetta in a cold pan, set it over medium heat and let the fat slowly render until the pancetta is crisp and golden. In a bowl, whisk the eggs, yolks and parmesan, then stir in a small splash of hot pasta water to loosen and emulsify.
  3. When the pasta is ready, reserve more cooking water and drain. Add the spaghetti to the pancetta pan and immediately reduce the heat to very low. Pour in the egg mixture and stir continuously, letting the gentle heat thicken the sauce without scrambling. Add extra pasta water as needed until it becomes silky and coats the pasta.
  4. Season generously with black pepper, divide between bowls and finish with extra parmesan.