Crispy Pancetta Carbonara

Ingredients

• 360 g Spaghetti
• 220 g Pancetta
• 4 Eggs
• 120 g Parmesan
• 2 clove Garlic(optional)
• 10 ml Olive oil(optional)
• 3 g Black pepper
• 10 g Salt
• 3000 ml Water

Method

1. 1

   Bring Water to a boil in a large pot. Add Salt, then cook Spaghetti until just al dente. Scoop out 250ml pasta water before draining.

2. 2

   Meanwhile, cut Pancetta into small irregular chunks (about 10–15mm). Finely chop Garlic (if using).

3. 3

   In a large pan over medium-high heat, cook Pancetta until deeply golden and crisp, 6–8 minutes. If the pan looks dry, add Olive oil. Stir in Garlic for 30–45 seconds, just until fragrant.

4. 4

   In a bowl, whisk Eggs with finely grated Parmesan and Black pepper until thick and smooth.

5. 5

   Turn the heat under the pancetta pan to low. Add drained Spaghetti and toss to coat in the rendered fat. Take the pan off the heat for 30 seconds to cool slightly, then pour in the egg-Parmesan mixture and toss vigorously, adding pasta water a little at a time (about 120–200ml) until the sauce turns glossy and clings thickly to the noodles. Keep tossing until creamy, not scrambled.

6. 6

   Taste and adjust with a little more Black pepper and Salt if needed. Serve immediately with extra Parmesan if you like.