The BEST Spaghetti Pasta Carbonara Recipe
An recipe by Lorraine Elliott, adapted from Monica Luppi, originally from EGGS restaurant in Rome
Recipe Overview
Preparation time: 5 minutes
Cooking time: 10 minutes
Serves 4 (generously)
Ingredients Needed
- 500g/1.1lbs spaghetti or bucatini
- 200g/7ozs. guanciale (or pancetta or bacon), cut into small pieces (see below)
- 3 egg yolks and 2 egg (use fresh eggs)
- 100g/3.4ozs finely grated pecorino plus extra shaved cheese to serve (you can also use parmesan)
- Black pepper
Step-By-Step Cooking Instructions
Preparing the Guanciale and Pasta
Step 1 - First add guanciale cubes to a cold pan and then heat on low and cook the guanciale rendering out all the fat-it will take about 10 minutes. Place the pasta onto cook in plenty of boiling water adding a tablespoon of salt to the water. This is all the salt you will need.
Creating the Egg Sauce
Step 2 - Whisk the egg yolks and egg in a bowl with a balloon whisk until you get a foamy texture, like a zabaglione. Add the pecorino cheese in 2 or 3 lots whisking it in until it emulsifies. Add half of the fried guanciale and all of the guanciale fat to the egg yolk sauce and whisk until emulsified.
Bringing It All Together
Step 3 - When the pasta is cooked, pick it up from the water with tongs "taking along some of the water along for the ride" (how much does this line delight me?). Swirl it in the sauce in the bowl until it is all well coated for a minute or so. Place on a serving plate and top each plate with extra guanciale and cheese on the side.