Authentic Pasta Carbonara

Authentic Pasta Carbonara is one of the great tests of a cook's technique. The dish contains no cream — the extraordinary creaminess comes entirely from the emulsification of eggs, cheese, and starchy pasta water. It is a dish that rewards patience and precision. The eggs must never scramble, which is why removing the pan from the heat before adding the egg mixture is absolutely non-negotiable. Carbonara was invented in Rome, likely in the mid-20th century, and has since become one of the most popular pasta dishes in the world. The real version uses guanciale (cured pork cheek), but pancetta works beautifully.

• ✅ 400g spaghetti
• ✅ 200g pancetta or guanciale, cubed
• ✅ 4 egg yolks + 1 whole egg
• ✅ 100g Pecorino Romano, finely grated
• ✅ 100g Parmesan, finely grated
• ✅ Black pepper (generous)
• ✅ Salt

1. 1Cook spaghetti in well-salted water until al dente. Reserve 1 cup pasta water.
2. 2Fry pancetta until crispy in its own fat. Remove from heat.
3. 3Whisk egg yolks and whole egg with both cheeses and lots of black pepper.
4. 4Add 3 tbsp pasta water to egg mixture and whisk to combine.
5. 5Add hot drained pasta to the pancetta pan (off heat).
6. 6Pour egg mixture over pasta and toss vigorously, adding pasta water little by little until glossy and creamy.
7. 7Serve immediately with extra Pecorino and pepper.