Spaghetti Carbonara

Step 1/8

• frying pan
• saucepan
• tongs

Mise En Place. Set up ingredients and utensils.

Step 2/8

• 2 cloves garlic
• Butter

Place butter with a little oil to rise the burning temp on a low heat with garlic and some Parmesan rind. Place the water on for the pasta with a good pinch of salt. (Just below sea level concentrate).

Step 3/8

• spaghetti
• pancetta

Add Pancetta to the pan - keep on a low heat so that the fat melts into the pan. Important for the sauce. Place the pasta into the water once boiling. Remember to cook for 1 minute less than the package says. It’ll keep cooking once off the heat.

Step 4/8

• Parmesan
• 3 egg yolks
• black peppercorn

Mix egg yolks, grated Parmesan and black pepper.

Step 5/8

Remove the garlic and the rind from the pan.

Step 6/8

Turn off all heat sources once pasta is aldenté. Using tongs, place the spaghetti into the pancetta with a little of the starch water. Keep stirring and mixing until any sizzling has stopped.

Step 7/8

Add the egg mix and stir into the pan until is cooks through. You can add a little more starch for a wetter sauce. Grate in more Parma and pepper to taste.