Because everybody loves a classic! Here’s our chef’s classic version of carbonara.
1. Place a large frying pan over a high heat, add 5cm of water and 2 tsp of salt and allow it to come to the boil.
2. Once at a boil, add the pasta, then reduce to a simmer and cook for 6-8 minutes or until the pasta is very much al dente. Do not discard the cooking water – we will use this later.
3. Heat a large frying pan over a medium heat, add the peppercorns and gently roast until fragrant – this should take about 2 minutes. Tip the peppercorns into a pestle and mortar and roughly grind.
4. Place the pan back over the heat, add the chopped pancetta and cook until it’s very crispy on the outside but still slightly chewy and the fat has rendered. Transfer the pasta, along with 150ml of the cooking water, to the frying pan with the pancetta in it and scrape up any sticky bits of pork.
5. Separate two eggs. Add the yolks and the third whole egg to a large mixing bowl along with the roasted ground pepper and the two grated cheeses. Beat the mix well.
6. Warm your serving bowls in the oven at a very low temperature or by filling them with boiling water.
7. Tip the pasta, pancetta, cooking water and fat into the mixing bowl and stir well. Add the entire load back to the frying pan. Cook the sauce over a low heat, stirring as you go, until slightly thickened and almost custardy – the sauce should just coat the pasta. Use a little of the reserved pasta water to adjust the consistency.
8. Finish with a little extra grated cheese and black pepper over the top.
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