Pecorino Toscano Spaghetti Carbonara
Ingredients
- 200g of spaghetti
- 75g Pecorino Toscano, finely grated, plus extra to serve
- 3Â egg yolks
- 75g of pancetta, or guanciale, cut into lardons
- 1Â garlic clove, minced
- salt
- black pepper
How to make it
This traditional Pecorino Toscano Spaghetti Carbonara combines crisp pancetta, eggs and bold Pecorino for a quick, satisfying pasta dish full of authentic Italian flavour.
- Cook the spaghetti in salted boiling water for 8–10 minutes
- Meanwhile, mix together the Pecorino and egg yolks in a small bowl and set aside
- Cook the pancetta in a large frying pan until crispy.
- Once cooked, reserve the pancetta and the fat that has been released during cooking separately
- Once the pasta is cooked, reserve a ladleful of the pasta water and drain the pasta
- Transfer the pasta to the pancetta frying pan and add the reserved pancetta fat and minced garlic.
- Gently heat the pan then remove from the heat and quickly stir through the egg yolk and Parmesan mixture. Add a little of the pasta water to emulsify the sauce
- Mix well then add the pancetta and black pepper to taste. Add a little more pasta water if necessary
- Serve immediately with some more freshly grated Parmesan
Recipe courtesy of Great Italian Chefs
