Spaghetti Carbonara
INGREDIENTS
175g/6 oz pork jowl bacon or bacon ends
2 large eggs
2 egg yolks
100g/3.5 oz parmigiano reggiano or pecorina romano, finely shredded
1/4 tsp black pepper
400g/14 oz spaghetti
1 tbsp cooking/kosher salt (for cooking pasta)
1/2 cup pasta cooking water
1 garlic clove, finely minced
DIRECTIONS:
Bacon – Cut into 0.5cm / 1/5" thick slices then into batons.
Carbonara sauce – Place eggs and yolks in a large bowl. Whisk to combine. Then stir in the parmesan and pepper.
Cook pasta – Bring 4 litres (4 quarts) of water to the boil with the salt. Add pasta and cook per the packet directions.
Reserve pasta water – Just before draining, scoop out 1 cup of pasta cooking water, then drain the pasta.
Cook bacon – While the pasta is cooking, place bacon in a non stick pan over medium high heat. Cook for 4 to 5 minutes until golden. No oil needed – as the bacon heats up, the fat will melt so it fries in its own fat. If using garlic, add it in the last minute.
Pasta in pan – Tip the hot pasta into the pan and toss to coat in bacon fat.
Mix pasta in sauce – Transfer the pasta and any residual fat in the pan into the bowl with the egg. Add 1/2 cup (125 ml) pasta cooking water. Stir vigorously using the handle of a wooden spoon for 1 minute and watch as the sauce transforms from watery to creamy and clings to the pasta strands!
Serve – Transfer into warm bowls. Serve immediately, garnished with a little extra parmigiana reggiano if desired, and a pinch of black pepper and finely chopped parsley.
Adapted from Recipe Tin Eats