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Spaghettini carbonara

The No. 1 thing people get wrong when they make carbonara is to use cream.

Photo: Christian Candelori


360g spaghettini

2 large eggs

2 egg yolks

200g of pancetta

60g pecorino cheese

60g parmigiano

Freshly cracked pepper



Bring to boil 5 litres of salted water and add a generous amount of salt. Add your spaghettini and allow to cook for about eight minutes. Strain the pasta and retain a glass of the cooking water.

Place a frying pan over a medium-high heat, add the pancetta and cook until crispy. While your pancetta is cooking add the eggs, pecorino and parmigiano to a small bowl and whisk until well combined.  When the pancetta is golden, remove the frying pan from the heat. 

Add the drained, cooked pasta to the crispy pancetta and return to the heat. Slowly add the cooking water and stir the pasta continuously to avoid sticking. This should only be done over a medium heat for a few seconds to remove excess water. 

The next step is the most important part of the method and is where a lot of people make  mistakes. 

Remove your pan from the heat and add in the egg mixture and toss well until eggs have thickened; the residual heat will do most of the work. If the mixture is too thick you can add additional reserved water. Do not place the mixture over the heat, otherwise your eggs will scramble. Taste to see if your pasta needs additional salt, as some pancetta may not be overly salty. Add freshly cracked pepper and grated pecorino cheese and serve immediately.


Main ingredient:
Eggs, Cheese


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