Lots of egg and no cream – that’s the way this Italian classic should be. SHEN TAN, hospitality and food consultant of Madam Tan Consulting, shares her recipe.
INGREDIENTS 3 cloves garlic, peeled and crushed 2 tbsp olive oil 300g bacon or pancetta*, cut into
cup dry white wine 3 litres water + 1 tsp salt 500g spaghetti 2 large fresh eggs
cup grated pecorino romano cheese*
cup grated parmesan cheese Ground black pepper, to taste
1 Fry the garlic in the olive oil over medium heat until golden-brown. Remove the garlic and discard.
2 In the same pan, fry the bacon over high heat for 6-8min until crispy. Add the white wine to deglaze the pan, scraping off any browned bits from the bottom. Cook for another 2min and remove pan from heat.
3 Bring the lightly salted water to a rolling boil in a pot, then add the spaghetti. Cook according to package instructions until al dente. Drain and set aside.
4 To make the carbonara sauce, beat the eggs lightly in a large bowl (big enough to include the pasta). Whisk in the two cheeses and the black pepper.
5 Toss the spaghetti in the carbonara sauce, coating the pasta evenly with it.
6 Reheat the bacon and wine mixture over low heat for 1min and mix well with the pasta.
7 Serve immediately so that the spaghetti does not get too sticky. *Pancetta, commonly used in Italian dishes, is pork belly that’s been seasoned and cured. Pecorino romano cheese, made from sheep’s milk and typically used in this pasta dish, is saltier and sharper than other cheeses.
The eggs must be fresh because they are used raw in the sauce. Fresh eggs have nicely rounded yolks with tight, not runny, whites.