Classic Italian Spaghetti Carbonara

Ingredients:
- 200g spaghetti
- 100g pancetta
- 2 large eggs
- 50g pecorino cheese, finely grated
- 50g parmesan cheese, finely grated
- Freshly ground black pepper
- Small handful of flat-leaf parsley, chopped (optional)
- 2 garlic cloves, peeled and left whole
- Sea salt

Instructions:
1. Put a large saucepan of water on to boil.
2. Finely chop the pancetta, having first removed any rind.
3. Finely grate both cheeses and mix them together.
4. Beat the eggs in a medium bowl and season with a little freshly grated black pepper. Set everything aside.
5. Add 1 tsp salt to the boiling water, add the spaghetti and cook according to the packet instructions.
6. Squash the garlic with the blade of a knife, just to bruise it.
7. While the spaghetti is cooking, fry the pancetta with the garlic in a little oil. The garlic just adds a subtle background flavor so don't let it burn. With the garlic and pancakes are golden and crisp, discard the garlic.
8. Keep the heat under the pancetta on low. When the pasta is ready, lift it out of the water with a pasta fork or tongs and put it in the frying pan with the pancetta. Don't throw away the pasta water yet.
9. Take the pan of spaghetti and pancetta off the heat. Quickly pour in the eggs and cheese mixture and toss everything to coat the spaghetti (doing this off the heat ensures the eggs won't scramble).
10. Add a few tablespoons of the reserved pasta water to loosen the sauce. Season with a little salt if necessary and plenty of black pepper.
11. Use a long-pronged fork to twist the pasta on to the serving plate or bowl. Serve immediately with a little sprinkling of the remaining cheese and a grating of black pepper. If you like, garnish with a sprinkling of chopped parsley.

Prompt:

fine italian cuisine

Created:

June 16, 2024 at 06:08 PM