The Italians really know how to do pasta well! But it’s the Romans specifically that invented the proper Carbonara. Just ask anyone and they’ll tell you how pecorino is the right way to go about it. Just follow these simple steps for a quick 15min pasta heaven!
3 large free-range egg yolks
40 g Pecorino cheese , plus extra to serve
1 x 150 g piece of higher-welfare pancetta
200 g dried spaghetti
1 tblspn extra virgin olive oil
Put the egg yolks into a bowl, finely grate in the Pecorino cheese, season with pepper, then mix well with a fork and put to one side.
Cook the spaghetti in a large pan of boiling salted water until al dente (apprx 8min for spaghetti). Meanwhile, throw the pancetta in the frying pan over a medium-high heat.
Reserving some of the cooking water, drain and add the spaghetti in the frying pan. Toss well over the heat so it really soaks up all that lovely flavour, then remove the pan from the heat.
Add a splash of the cooking water and toss well, season with pepper, then pour in the egg mixture – the pan will help to cook the egg gently, rather than scrambling it. Toss well, adding more cooking water until it’s lovely and glossy.
Serve with a grating of Pecorino cheese and an extra twist of pepper.