See instructional videos on website www.recipe30.

com

By

Joel Mielle

SPAGHETTI CARBONARA

An authentic Italian pasta recipe

INGREDIENTS
3 eggs (2 whole and one yolk)
250g - 9oz Spaghetti (standard medium size thickness)
100g - 3.5oz Pancetta
100g - 3.5oz Pecorino cheese (can also use quality aged Parmesan)
2 tbs olive oil
Cracked pepper
DIRECTIONS
1. Place a large pot of water on the stove and bring to the boil.
2. Trim off any skin on pancetta and cut into thick rectangular cubes.
3. Place a frying pan on heat and add olive oil.
4. Add pancetta, fry and toss until edges are crispy but still soft in the middle, then turn off heat.
5. Salt your boiling water and add spaghetti. After one minutes loosen them well.
6. In a mixing bowl, add two whole eggs and one yolk.
7. In the same bowl, crack a generous amount of pepper.
8. Grate the cheese (Keep one tbsp for serving) and add to bowl. Mix well using a whisk.
9. Re-heat pancetta until sizzling.
10. Add three 30ml-1 oz ladles of your pasta water into pancetta frying pan and turn off heat.
11. Strain your spaghetti and add to pancetta, mix well.
12. Add the egg and cheese sauce to pasta, there should be enough heat from the pan to cook the egg
without curdling.
13. Mix well and serve on hot plates.