Spaghetti Carbonara

01Method

1. 1

   Fill a large pot with water, add salt and bring to a boil. Add the spaghetti and cook according to package directions until al dente.

2. 2

   Dice the pancetta finely and grate both cheeses. In a bowl, whisk the eggs with pepper and a pinch of salt.

3. 3

   Crush the garlic cloves with the flat of a knife. While the pasta cooks, melt the butter in a large pan. Add the pancetta and garlic. Cook on medium heat for about five minutes until the pancetta is crispy. Remove and discard the garlic.

4. 4

   Lower the heat to very low. When the pasta reaches the correct texture, drain it and reserve some cooking water. Transfer the pasta to the pan and add a splash of the cooking water.

5. 5

   Stir most of the cheese into the egg mixture. Remove the pan from heat and pour the eggs and cheese into the pasta. Using tongs or a long fork, toss the pasta continuously so it becomes coated in the egg mixture. The residual heat will thicken the sauce without scrambling the eggs.

6. 6

   Add a few more splashes of pasta water if needed to achieve a silky consistency. Season with additional salt if necessary.

7. 7

   Using a long fork, twirl a nest of pasta onto each plate. Dust with the remaining cheese and freshly ground pepper. Serve immediately.