Recipe Tip: Pasta: Spaghetti alla Carbonara - Falstaff

Instructions

1. Step 1

   Dice guanciale/pancetta finely. Bring a pot of well salted water to the boil.

2. Step 2

   While waiting for the water to boil, fry the guanciale/pancetta in a pan over a medium heat until crispy, then set aside.

3. Step 3

   Beat the egg yolks together with the whole egg in a bowl suspended over a simmering pan of water until foamy, add the pecorino, this willt take 2-3 minutes. Add pepper to taste.

4. Step 4

   Once the pasta water boils, add the spaghetti and cook for 6 minutes.

5. Step 5

   Meanwhile return the pan with the diced bacon to medium heat, once cooked for 6 minutes, add the pasta to this pan along with about 175ml of pasta cooking water and cook on full heat for 2 minutes.

6. Step 6

   Remove the pan from the hob and leave to cool for about 10-15 seconds, then add the beaten egg and pecorino mixture to the pasta and leave to stand for a minute (do not reheat).

7. Step 7

   Mix well and serve immediately.