Spaghetti Carbonara

Method

1. 1

   Render the pork

   Place the guanciale or pancetta in a large cold frying pan. Cook over medium-low heat for 8 to 10 minutes, turning occasionally, until its fat has rendered and the pieces are golden and crisp; remove the pan from the heat.

2. 2

   Mix the eggs and cheese

   While the pork cooks, whisk the egg yolks, whole egg, both cheeses and black pepper in a bowl until thick and evenly combined.

3. 3

   Cook the pasta

   Bring 4 litres of water to a rolling boil, add the salt and spaghetti, and cook according to the packet timing until just al dente; reserve 250 ml pasta water before draining.

4. 4

   Coat the pasta with pork fat

   Add the drained pasta to the pork pan and toss over low heat for about 30 seconds, until glossy and thoroughly coated; take the pan off the heat.

5. 5

   Make the sauce

   Wait about 30 seconds, then gradually whisk 60 ml hot pasta water into the egg mixture; pour it over the pasta and toss continuously off the heat for 1 to 2 minutes, until silky and coating the strands.

6. 6

   Adjust and serve

   Add reserved pasta water a tablespoon at a time, tossing off the heat until the sauce is glossy and clings to the spaghetti; serve immediately with extra pepper and cheese to taste.

Tips

• Prepare the egg and cheese mixture before draining the pasta so the spaghetti stays hot.
• Use the listed pepper as a starting point and adjust it to taste.
• Add pasta water gradually; the sauce should coat the strands rather than pool in the pan.

Swaps

• Use pancetta instead of guanciale.
• Replace either cheese with the same quantity of the other, adjusting the salt to taste.

Storing

Carbonara is best eaten immediately. Refrigerate leftovers in an airtight container for up to 2 days and reheat gently in a pan with a splash of water; the sauce may thicken or lose some of its silkiness.