Spaghetti alla Carbonara

Video

Preparation

1. Put a large saucepan of water on to boil.
2. Finely chop the pancetta, having first removed any rind. Finely grate the pecorino and parmesan and mix them together.
3. Beat the eggs in a medium bowl and season with a little freshly grated black pepper, then set everything aside.
4. Add 1 tsp salt to the boiling water, add the spaghetti, and when the water comes back to the boil, cook at a constant simmer, covered, for 10 minutes or until al dente.
5. Squash the peeled garlic cloves with the blade of a knife, just to bruise them.
6. While the spaghetti cooks, melt the butter in a large frying pan or wok and, as soon as it's melted, tip in the pancetta and garlic.
7. Cook over medium heat for about 5 minutes, stirring often, until the pancetta is golden and crisp, then remove the garlic with a slotted spoon and discard.
8. Keep the heat under the pancetta on low. When the pasta is ready, lift it from the water with a pasta fork or tongs into the pan with the pancetta — don't worry if a little pasta water drops in too, and don't throw the rest away yet.
9. Mix most of the cheese into the eggs, keeping a small handful back for sprinkling.
10. Take the pan off the heat and quickly pour in the eggs and cheese. Using tongs or a long fork, lift the spaghetti so it mixes easily with the egg, which thickens but doesn't scramble, coating everything.
11. Add extra pasta water to keep it saucy (several tablespoons should do it) — you don't want it wet, just moist. Season with a little salt if needed.
12. Twist the pasta onto serving plates and serve immediately with a sprinkling of the remaining cheese and a grating of black pepper. If it gets a little dry, splash in some more hot pasta water to revive the glossy sauce.