While debate surrounds the origins of what translates as “charcoal-makers’ spaghetti”, it definitely shouldn’t contain cream. Eggs produce that silky texture.
Spaghetti carbonara SERVES 4 PREP AND COOK TIME 20 MINUTES
1 tablespoon extra virgin olive oil 150g pancetta or good quality bacon, chopped 3 cloves garlic, chopped finely ¼ cup (60ml) dry white wine 400g spaghetti 2 eggs, beaten lightly 1 cup (80g) finely grated parmesan cheese 1 teaspoon coarsely ground black pepper ¼ cup finely chopped fresh flat-leaf parsley
1 Heat the oil in a large frying pan; add the pancetta and cook, stirring, for about 2 minutes or until beginning to crisp. Add garlic and cook, stirring, for about 30 seconds or until fragrant but not browned. Add wine and cook for a further minute, or until almost evaporated. 2 Meanwhile, cook the spaghetti in a large saucepan of boiling, well-salted water until “al dente” – tender, but with some bite. Reserve about ½ cup (125ml) of cooking liquid; drain the spaghetti. 3 Combine the eggs, ¾ cup of the parmesan and pepper in a small bowl. 4 Add the hot spaghetti to the pancetta mixture in the pan. Toss quickly with tongs to combine. Remove the pan from the heat; add the egg mixture, tossing constantly, then ¼ cup of the reserved cooking liquid to moisten. Stir in parsley and season to taste with salt. Add remaining cooking liquid, if needed. 5 Serve topped with the remaining parmesan cheese.
Not suitable to freeze or microwave.