Pasta Carbonara

directions

1. 1

   good quality dried pasta is needed for this recipe. it should have a slightly rough surface due to the dried flaky bits of starch on the outside. this is needed to emulsify the sauce.

2. 2

   cook the pancetta in a small amount of oil. leave to cool but with the pan tilted so the fat pools in one side.

3. 3

   grate the cheese into a glass bowl. heat up the pasta water, generously salt, and add in the pasta. as the pasta cooks, add the egg yolks and black pepper to the cheese and whisk together vigorously. 2 whole eggs instead of the 4 yolks gives a lighter, looser sauce.

4. 4

   place the bowl over the pasta water. whisk continuously until the sauce thickens (about 65°C). when the pasta is al dente, add it to the cheese mix along with the pancetta and a few tbsp of the pancetta fat. add some pasta water and mix back over the heat. the pasta water will thicken the sauce. serve with grated parmesan.

notes

above 70°C the egg will scramble.