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.
- 250 gguanciale or pancetta
- 4egg yolks
- 125 gPecorino Romano cheese (or Parmesan)
- black pepper, freshly ground
- 320 gspaghetti
Step 1Dice guanciale/pancetta finely. Bring a pot of well salted water to the boil.
Step 2While waiting for the water to boil, fry the guanciale/pancetta in a pan over a medium heat until crispy, then set aside.
Step 3Beat 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.
Step 4Once the pasta water boils, add the spaghetti and cook for 6 minutes.
Step 5Meanwhile 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.
Step 6Remove 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).
Step 7Mix well and serve immediately.