Recipe: Pasta carbonara

Ingredients

• 200 g spaghetti
• 100 g guanciale (or pancetta)
• 2 eggs and 2 yolks
• 50 g grated pecorino romano
• Freshly ground black pepper
• Salt for the water

Method

1.- Cut the guanciale into strips and brown it over medium heat in a dry pan until it renders its fat.

2.- Cook the pasta in salted water and reserve a cup of the cooking water.

3.- Beat the eggs and yolks with the pecorino and plenty of pepper.

4.- Drain the pasta and mix it with the guanciale off the heat.

5.- Stir in the egg mixture, adding a little cooking water until creamy.

6.- Serve at once with more pecorino.

A little history

Carbonara is Roman, and its most accepted origin dates to the mid-20th century. The traditional recipe has egg, guanciale, pecorino and pepper, with no cream.

Tip: Mix off the heat: if the egg gets too hot it scrambles and the sauce splits.

You may also like: Valencian paella, Stewed lentils, Chicken and rice.