Spaghetti Carbonara (Spaghetti alla Carbonara)
The quintessential pasta dish of Rome, and a delectable midnight treat. Here's how to make it properly.
Born in the Italian capital, spaghetti alla carbonara was designed as a pasta dish of the working class. The name ‘carbonara’ potentially hints at local charcoal workers who would be famously covered in soot, which could be a reference from the fleck of black pepper that runs throughout this dish. The true carbonara is a light, simple affair; it’s just eggs, cheese and pasta water. No cream is required. The key to executing this dish is temperature control. The eggs and cheese are added to the hot pasta just as it’s taken off the heat. A frantic thrashing with a spatula whips the pasta to a creamy, silky emulsion - with the help of some pasta water - that needs to leap from the pan straight to your serving plate. Carbonara likes to wait for nobody! Let’s go!
INGREDIENTS (serves 1-2x)
300g dried spaghetti
80g fatty bacon, sliced (guanciale, pancetta or lardons)
1/4 tsp ground black pepper, or to taste
2-3 large egg yolks
2 tablespoons of pecorino romato, finely grated (or use parmesan/grana padano)
1 tablespoon parmiggiano regiano (parmesan), finely grated
WALKTHROUGH
First, let’s crisp the bacon. Place a frying pan onto medium heat and add the 80g sliced, fatty bacon. Allow the bacon to sizzle and crisp, releasing its own fat. The pan can be removed from the heat and put aside until finishing later.
In a small bowl, whisk together the 2-3 egg yolks, 2 tablespoons of grated pecorino cheese, 1 tablespoon parmesan cheese and 1/4 tsp black pepper until you have a smooth paste.
Place your 300g spaghetti into boiling, well-salted water. Simmer the pasta according to the packet instructions, until 2 minutes before the suggested time. Towards the end of cooking, place the pan with the bacon back onto a medium heat and bring it to a gentle sizzle.
Remove the spaghetti from the water and transfer it immediately to the pan with the hot, crisped bacon. Swirl the pasta until coated in the bacon fat then turn off the heat.
Immediately add the egg-cheese mixture. Add a small dash of the hot pasta water and swirl the pasta aggressively, lashing and whipping it to a creamy emulsion, about 10-20 seconds. You may add a little more pasta water to loosen it, or add a little more cheese or apply low heat of you have added too much water. If it is too loose, keep it on a very low heat and stir continuously until it thickens. Remember, it will thicken as it hits your serving plate too!
Serve the carbonara immediately, with an extra skiff of extra cheese and black pepper if desired. Enjoy!
