Spaghetti alla carbonara

The creaminess of a classic carbonara comes not from cream, but from an emulsion of eggs and cheese.

The creaminess of a classic carbonara comes not from cream, but from an emulsion of eggs and cheese.

Cut the pancetta or guanciale into small cubes, then cook it slowly over medium heat until crispy and the fat has rendered out.

Meanwhile, mix the egg yolks with finely grated pecorino cheese and season with freshly ground black pepper.

Cook the spaghetti in plenty of salted water until al dente.

• Place the pasta into the pan with the meat.
• Add a little pasta cooking water.
• Remove the pan from the heat.

Quickly stir in the egg mixture to create a creamy, silky texture without scrambling the eggs.

Serve immediately, topped with extra cheese and freshly ground black pepper.