Recipe Tip: Pasta: Spaghetti alla Carbonara - Falstaff

Top Recipe for 4 Persons by Daniel Kellner. All ingredients and tips for getting it right. Spaghetti alla Carbonara: here is Daniel Keller's iteration of the Italian classic.

Ingredients

• 250 g guanciale or pancetta
• 1 egg
• 4 egg yolks
• 125 g Pecorino Romano cheese (or Parmesan)
• black pepper, freshly ground
• 320 g spaghetti

Steps

1. Dice guanciale/pancetta finely. Bring a pot of well salted water to the boil.
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. 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. Once the pasta water boils, add the spaghetti and cook for 6 minutes.
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. 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. Mix well and serve immediately.