Main
Carbonara
MainOrigin: Italy
Roman-style pasta with egg, cheese, pork and pepper.
Prep
10 min
Cook
15 min
Total time
25 min
Portions
4
Total weight
657 g
Per portion
164.3 g
Ingredients
Method
Prep ingredients
- Dice the pork.
- Grate the cheese finely.
- Whisk the eggs with most of the cheese and plenty of black pepper.
Cook the pasta
- Bring a large pot of well-salted water to a boil.
- Cook the pasta until just al dente.
- Reserve a cup of pasta water before draining.
Crisp the pork
- While the pasta cooks, crisp the pork in a wide pan over medium heat until golden; keep the fat in the pan.
- Remove the pan from the heat.
Emulsify the sauce
- Add the drained pasta to the pan off the heat; toss with the pork.
- Pour in the egg mixture, tossing vigorously and adding pasta water a spoon at a time until creamy.
- The residual heat cooks the egg — do not return to high heat or it will scramble.
Serve
- Serve at once with the remaining cheese and more pepper.
Serving
Serve immediately with extra cheese and pepper. Do not leave to sit — the sauce sets.
Storage
Best eaten fresh; not ideal for leftovers.