Spaghetti Carbonara

A silky Roman pasta of spaghetti coated in egg, pancetta and cheese, with no cream, just the gloss of egg and starchy water.

Ingredients

• 250g spaghetti
• 150g pancetta or guanciale, cubed
• 1 tablespoon olive oil
• 2 large eggs plus 1 extra yolk
• 50g Parmesan or Pecorino, finely grated, plus more to serve
• Splash of white wine (optional)
• Plenty of black pepper
• Reserved pasta cooking water

Directions

1. Cook the spaghetti in well-salted boiling water until al dente, reserving a cup of cooking water.
2. Meanwhile fry the pancetta in the oil until crisp and golden; add a splash of wine and let it bubble away if using.
3. Beat the eggs and extra yolk with the grated cheese and a generous grinding of black pepper.
4. Drain the pasta and immediately tip it into the pan with the pancetta, off the heat.
5. Pour in the egg mixture and toss quickly, adding a little hot pasta water so the residual heat thickens it into a glossy sauce without scrambling.
6. Serve straight away with extra cheese and black pepper.

Notes

Based on Nigella Lawson’s Spaghetti Carbonara (nigella.com).