Easy | Prep: 10 min | Cook: 15 min | Serves: 2

Ingredients

  • 200g spaghetti
  • 100g pancetta (or Bacon)
  • 2 large eggs
  • 50g pecorino cheese, finely grated
  • 50g parmesan, finely grated
  • 2 garlic cloves, peeled and left whole
  • 50g unsalted butter
  • Freshly ground black pepper
  • Sea salt

Method

  1. Prep the pasta
    Cook the spaghetti in a large pan of salted boiling water until al dente. (8 Minutes)

  2. Prepare the sauce
    Beat the eggs in a medium bowl, season with black pepper, and stir in the cheeses.

  3. Cook the pancetta
    Meanwhile, melt the butter in a frying pan. Add the pancetta and garlic and fry until crisp. Discard garlic once golden.

  4. Combine
    Drain the pasta, reserving some cooking water. Add pasta to the pan with pancetta, remove from heat.

  5. Add egg mixture
    Quickly stir in the egg and cheese mixture. Toss vigorously, adding a little pasta water to create a silky sauce.

  6. Serve
    Top with extra cheese and freshly cracked pepper. Serve immediately.

Notes

  • Work fast with the egg mix to avoid scrambling.
  • Use guanciale instead of pancetta for a traditional version.
  • Don’t add cream, real carbonara doesn’t need it.