Spaghetti alla Carbonara

What you need

Ingredients

Measured for 3 servings.

• 320 gSpaghetti, dry
• 6 pcs (approx. 102 g)Egg yolks, preferably from pasteurized eggs
• 2 gSalt
• 150 gPork bacon
• 50 gPecorino
• 2 gBlack Pepper

Make it

Method

1. 01

   Bring a large pan of water to a boil. Put the measured 320 g dry spaghetti in and cook to the packet's al-dente time, usually about 9–11 minutes. Before draining, reserve at least 150 ml of the starchy cooking water; the water is a sauce aid, not a calorie-bearing ingredient. Meanwhile dice 150 g pork bacon and cook it in a wide pan over medium heat until lightly crisp, without extra oil.

2. 02

   Finely grate 50 g Pecorino and whisk it with six measured egg yolks (about 102 g edible yolk) and 2 g ground black pepper. For a sauce that will remain lightly cooked, use pasteurized eggs or pasteurized yolks, especially for anyone at higher food-safety risk. Drain the pasta, add it to the bacon and toss, then remove the pan from direct heat so the yolks will not scramble.

3. 03

   Immediately stir the yolk-cheese mixture through the hot pasta, adding warm reserved pasta water one tablespoon at a time until the sauce clings in a glossy layer. Do not return it to strong heat. Taste before using up to the measured 2 g salt because the bacon and cheese contribute salt. Serve at once in three portions; no cream, butter or side dish is counted. The yolks are not guaranteed to reach a fully cooked safety temperature in this method.