Cook and Scale
Spaghetti Carbonara
4 servings · 25 min total
Roman comfort food at its purest: silky egg-and-cheese sauce clinging to spaghetti with crisp pork and a storm of black pepper. No cream, ever.
Ingredients
- 400 g spaghetti
- 150 g bacon, cut into strips
- 4 egg yolk
- 2 egg
- 60 g Parmesan, grated
- 1 tsp black pepper
- salt to taste
Contains: Gluten, Milk, Egg
Allergen info is best-effort — please verify yourself.
Method
- 1.
Cook the spaghetti al dente — Bring a large pot of well-salted water to the boil and cook the spaghetti for 10 minutes until al dente.
- 2.
Crisp the bacon strips — Meanwhile, fry the bacon strips in a dry pan over medium heat for 6 minutes until crisp and the fat has rendered.
- 3.
Whisk the egg mixture — Whisk the egg yolks, whole eggs, Parmesan and plenty of black pepper in a bowl until smooth.
- 4.
Toss into a glossy sauce — Drain the pasta, reserving a cup of cooking water. Off the heat, toss the hot pasta with the bacon, then quickly stir in the egg mixture, loosening with a little pasta water into a glossy sauce. Serve at once with extra pepper.