Spaghetti alla carbonara

Name: Spaghetti alla carbonara
Total time: 30 min
Yield: Serves 4
Ingredients: 400 gm dried spaghetti; 60 ml mild-flavoured extra-virgin olive oil (¼ cup); 200 gm piece guanciale or coppa, cut into lardons (see note); 4 eggs, lightly beaten; 20 gm finely grated pecorino, plus extra to serve (¼ cup); To serve: coarsely chopped flat-leaf parsley (optional)

Australian Gourmet Traveller recipe for spaghetti alla carbonara.

Jun 08, 2010 3:36am

By Gourmet Food Team

Serves 4
15 mins preparation
15 mins cooking

Spaghetti alla carbonara

It's important to serve this as soon as you toss the eggs through because they'll keep cooking with the heat of the pasta and become scrambled. In fact, eat this straight from the pan.

Ingredients

400 gm dried spaghetti
60 ml mild-flavoured extra-virgin olive oil (¼ cup)
200 gm piece guanciale or coppa, cut into lardons (see note)
4 eggs, lightly beaten
20 gm finely grated pecorino, plus extra to serve (¼ cup)
To serve: coarsely chopped flat-leaf parsley (optional)

Method

Main

1
Cook pasta in a large saucepan of boiling salted water until al dente (8-10 minutes).
2
Meanwhile, heat oil in a frying pan over medium-high heat, add guanciale and sauté until starting to crisp (2-4 minutes). Set aside and keep warm.
3
Drain pasta, reserving 2 tbsp cooking water. Add to guanciale with eggs, pecorino, reserved cooking water and freshly ground black pepper to taste. Toss until pasta is coated and sauce begins to thicken (20-30 seconds), then serve immediately, scattered with parsley and extra pecorino to the side.

Notes

Note Guanciale is cured meat from the side of the pig's face and coppa is cured pork shoulder or neck; both are available from select delicatessens and Italian butchers.