Spaghetti Carbonara

Ingredients

• 🧂Saltfor pasta water
  
• 🫙Olive Oil1 tbsp
  
• 🧀Parmesan Cheese100 g, finely grated (pecorino is traditional)
  
• 🍝Spaghetti400 g
  
• 🥚Eggs4 (3 yolks + 1 whole)
  
• 🍗Bacon150 g, cut into strips (pancetta/guanciale)
  
• 🌶️Black Peppercorns1 tsp, coarsely crushed
  

Instructions

1. 1

   Boil spaghetti in well-salted water until al dente. Reserve 1 cup of starchy pasta water before draining.

2. 2

   Meanwhile, fry the bacon in a wide pan with a touch of olive oil until crisp and golden. Turn off the heat.

3. 3

   Whisk eggs with grated parmesan and a heavy hand of black pepper in a bowl.

4. 4

   Add the hot drained pasta to the bacon pan and toss to coat in the fat.

5. 5

   Wait 30 seconds for the pan to cool slightly — this is the crucial step. Pour in the egg mixture and toss vigorously off the heat.

6. 6

   Add splashes of pasta water while tossing until the sauce turns silky and creamy, not scrambled.

7. 7

   Serve immediately with extra pecorino and pepper.