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
- Dice the pork. Grate the cheese finely. Whisk eggs with most of the cheese and plenty of black pepper.
- Bring a large pot of well-salted water to a boil; cook pasta until just al dente. Reserve a cup of pasta water before draining.
Sauce
- While pasta cooks, crisp the pork in a wide pan over medium heat until golden; keep the fat in the pan. Remove from heat.
- Add drained pasta to the pan off the heat; toss with pork. Pour in 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 at once with 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.