10-Minute Authentic Spaghetti Carbonara
Sometimes, you just need a big bowl of luscious spaghetti carbonara. The authentic recipe uses no cream, just egg yolks, for a quick, creamy sauce. The ideal meal for one or for the whole family, ready in only 10 minutes.
200g thick-sliced flat pancetta, guanciale, speck or bacon, cut into bite-size lardons
3 large egg yolks
1 1/2 cups freshly grated Pecorino, Grana Padana or Parmigiano-Reggiano
1/4 cup extra-virgin olive oil
1. Bring a large pot of salted water to the boil and cook the spaghetti until al dente. In a medium bowl, whisk together egg yolks, grated cheeses, 1/3 cup water, and a generous pinch of salt and pepper.
2. Meanwhile, in a medium frypan, combine pancetta and oil; cook over medium heat, stirring frequently, until golden, about 7 minutes.
3. When the pasta is ready, reserve ¼ cup of the pasta cooking water, drain the pasta and return to the pot. Add the pancetta and its rendered fat; toss to combine. Immediately add egg mixture and 2 tablespoons pasta cooking liquid; quickly stir to combine. Moisten with additional pasta cooking liquid, if too dry. Serve immediately, with extra grated cheese and pepper.
What is your favourite quick dinner for one?