This indulgent pasta dish—a classic on any Italian menu—is simple to make and cooks up in under 10 minutes. Serve with a leafy side salad and a medium-bodied Italian red wine.
Simple Spaghetti Carbonara
Recipe serves 2
3 large free-range egg yolks
1 cup (250 mL) whipping cream
40 g parmigiano-reggiano, plus extra to serve
freshly ground black pepper
200 g spaghetti (dry or fresh)
1 clove garlic, peeled
1 x 150 g piece pancetta
extra virgin olive oil
Put egg yolks and whipping cream into a bowl, finely grate in the parmigiano-reggiano, season with pepper, then mix well with a fork and set aside.
Cook spaghetti in a large pan of boiling salted water until al dente. Meanwhile, in a medium frying pan, add 1 tablespoon of olive oil over medium-high heat. Mince garlic, add it to the pan and heat for a minute or less (do not brown). Stir in pancetta, cook for 4 minutes, or until the pancetta starts to crisp.
Pick out and discard the garlic from the pan, then, reserving some of the cooking water, drain pasta and add the spaghetti to the pan. Toss well over low heat so it soaks up all the flavour, then remove the pan from the heat. Add a splash of the cooking water and toss well, season with pepper, then pour in the egg mixture – the pan will help to cook the egg gently. Toss well, adding more cooking water. Serve topped with an egg yolk (if desired), a generous cover of parmigiano-reggiano and an extra dash of pepper.