Carbonara Sauce

Carbonara Sauce is a classic Italian dish from Rome made with eggs, hard cheese, pancetta and black pepper.

Prep Time 5

Cook Time 10

Total Time 15

Servings People

Add the oil to a large frying pan and place over medium heat.
Extra Virgin olive oil
Add the pancetta and fry for a few minutes, or until the meat is golden (but not too crispy) and has rendered its fat. Turn off the heat.
220 g smoked back bacon
In a bowl, whisk the eggs and the cheeses until well combined and season with a good amount of black pepper. The cheese is already salted.
4 large eggs, 110 g Parmesan, 110 g pecorino, ground black pepper
Return the pancetta pan to medium heat, and pour a little of the reserved pasta water into the pan.
Stir in the spaghetti and leave the pan over the heat for a few moments to allow some of the water to evaporate and the pasta to absorb the flavours.
Working quickly, take the pan off the heat and stir in the egg and cheese mixture, moving everything around until every strand of pasta is coated and the sauce has thickened.
If it gets too clumpy, add another splash of cooking water to loosen it.
Add more salt to taste and serve immediately.
salt