Spaghettini carbonara

You know you're onto a good thing when you can whip up an iconic Italian pasta in 20 minutes tops with five ingredients. This recipe follows the traditional route (i.e. no cream).

Spaghettini carbonara Credit: Kitti Gould

• serves

  2

• prep

  5 minutes

• cook

  15 minutes

• difficulty

  Easy

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Ingredients

• 250 g spaghettini
• 3 eggs
• 2 egg yolks
• 50 g (½ cup) grated parmesan
• sea salt flakes and ground black pepper
• 1½ tbsp extra virgin olive oil
• 100 g guanciale (cured pig cheek) or pancetta, cut into small batons

Instructions

1. Cook the pasta in a large saucepan of well salted boiling water according to packet instructions. Drain, reserving 250 ml (1 cup) of the cooking water.
2. Meanwhile, combine the eggs, yolks and grated parmesan in a bowl. Season with salt and pepper.
3. Place the oil and guanciale in a large frying pan over medium–high heat and fry for about 5 minutes or until crisp. Add the reserved pasta water and cook for about 30 seconds, then add the drained pasta and toss to coat.
4. Remove from the heat, stir the egg mixture into the pasta, then continue stirring for 1 minute to coat all the pasta, and to ensure the egg mixture stays smooth and creamy and doesn't scramble. Serve immediately.

 

Photography by Kitti Gould.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

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