Spaghetti alla Carbonara

Ingredients

• 320g Spaghetti
• 6 Egg Yolks
• As required Salt
• 150g Bacon
• 50g Pecorino
• As required Black Pepper

Quantities are the original recipe’s. The cost is our own estimate — typical own-brand supermarket prices for these quantities, divided by 4 servings. TheMealDB does not state how many a dish serves, so 4 is our assumption, not theirs. Treat it as “about this much a head”, not a shopping bill.

Method

1. Bring a large pan of water to the boil and salt it well.
2. Cut the bacon into small strips.
3. Grate the pecorino and whisk it into the egg yolks with plenty of black pepper.
4. Drop the spaghetti into the boiling water and cook until al dente.
5. Meanwhile, fry the bacon in a large frying pan over medium heat until crisp and golden, no extra oil needed.
6. Take the bacon pan off the heat once the spaghetti is nearly done.
7. Lift the spaghetti straight from the water into the bacon pan, letting a little cooking water come with it.
8. Pour the egg and pecorino mixture over the hot spaghetti, tossing briskly off the heat so the sauce turns silky rather than scrambled.
9. Loosen with a splash more pasta water if the sauce looks tight or dry.
10. Serve at once with an extra grinding of black pepper.

These steps were written by StreetOwl from the original recipe, in British English, with every oven temperature and cooking time checked against the source. They are not the original author’s words. If anything reads oddly, the original is linked below and it wins.