Spaghetti alla carbonara
You can’t have bacon without eggs, so try Siobhan’s creamy, peppery signature Spaghetti Carbonara, ready and on the table before you know it.
YIELDS
4
Ingredients
- Salt, for pasta water
- 1/2 pound (227 g) dried spaghetti
- 1 cup (240 ml) diced pancetta
- 2 large eggs
- 1 cup (240 ml) grated pecorino Romano cheese
- 1/2 cup (120 ml) frozen peas, thawed
- Black pepper, to season
- More grated pecorino Romano cheese, to garnish
Directions
- Bring a pot of salted water to a boil.
- Add spaghetti and cook as per package instructions or until ‘al dente'.
- While the spaghetti is cooking, cook the pancetta in a small pan until the fat has rendered and is slightly crispy.
- Crack eggs into a large mixing bowl.
- Whisk cheese into the eggs to form a paste.
- Add the peas to the pan of pancetta, and toss just to warm through.
- When the spaghetti is ready, use tongs to remove it from the boiling water and transfer it into the bowl with the paste. Make sure that a bit of the pasta cooking water is transferred to the bowl with the pasta to help form the sauce.
- Add cooked pancetta and peas along with the rendered fat to the bowl.
- Toss the pasta, sauce, pancetta, peas, and rendered fat together in the bowl, working quickly while hot; continue tossing until the cheese melts slightly and forms a creamy sauce with the eggs.
- Transfer the pasta and sauce to serving dishes using tongs and a spoon to make a spiral.
- Season with black pepper.
- Garnish with additional cheese. Serve and enjoy!
