A simple but oh-so-delicious recipe for Spaghetti alla Carbonara!
- 150g Spaghetti
- 50g Pecorino Romano (Parmesan cheese can be used as an alternative)
- 100g Bacon / Guanciale / Pancetta
- 2 large eggs
- Black pepper
- Crack the eggs into a bowl and beat them. Add in finely grated Pecorino Romano, mix well and set aside. (Tips: Feel free to adjust the amount of cheese to your liking: if you prefer your carbonara sauce to be rich and concentrated, you may add more Pecorino Romano into the egg mixture.)
- In a pot, boil the water that is going to be used for cooking our pasta.
- While you wait for the water to boil, dice the bacon into tiny pieces.
- Stir fry the bacon in a non-preheated pan on medium high heat until the bacon starts to turn crispy. (Tips: When we stir fry the bacon in a non-preheated pan, we are extracting the oil from the bacon so we don’t have to add extra oil. However, in the case that the bacon is not fatty, it’s perfectly okay to add some olive oil.)
- Turn off the heat once the bacon is cooked to your personal liking. You may also add some black pepper on the bacon for extra flavour and fragrance.
- As soon as the pot of water comes to a rolling boil, put 2 teaspoon of salt into boiling water and cook the spaghetti until al dente (Refer to spaghetti packet for clearer instructions) (Tips: The saltwater adds flavour to the spaghetti and prevent the spaghetti to stick together)
- When the pasta is al dente (still a little firm, not mushy), use tongs to move it to the pan with the bacon. Let it be dripping wet. Reserve some of the pasta water.
- Add in the egg mixture, and keep mixing the spaghetti and the egg mixture until the egg and starchy spaghetti-cooking water start forming into the carbonara sauce. (Tips: Make sure when adding the egg mixture on spaghetti, the pan is not too hot, if not the egg will unintentionally get overcooked and you will end up with a stir fried spaghetti.)
- Serve with a grating of Pecorino Romano and an extra twist of black pepper.