Spaghetti alla Carbonara

Bereiding

1. 1

   STEP 1 doe a large saucepan of water on to kook.

2. 2

   Finely hak the 100g pancetta, having first removed any rind. Finely rasp 50g 50 g pecorino kaas and 50g parmezaan and meng them together.

3. 3

   klop the 3 large eieren in a medium bowl and breng op smaak with a little freshly grated As required zwarte peper. Set everything aside.

4. 4

   voeg toe 1 tsp As required zout to the boiling water, voeg toe 350g 320 g spaghetti and when the water comes back to the kook, kook at a constant laat sudderen, covered, for 10 minuten or tot al dente (just cooked).

5. 5

   Squash 2 peeled plump knoflookteentjes with the blade of a knife, just to bruise it.

6. 6

   While the spaghetti is cooking, bak the pancetta with the knoflook. Drop 50g unsalted boter into a large frying pan or wok and, as soon as the boter has melted, tip in the pancetta and knoflook.

7. 7

   laat to kook on a middelhoog vuur for ongeveer 5 minuten, stirring often, tot the pancetta is goudbruin and crisp. The knoflook has now imparted its flavour, so take it out with a slotted spoon and discard.

8. 8

   houd the verhit under the pancetta on low. When the pasta is ready, lift it from the water with a pasta fork or tongs and doe it in the frying pan with the pancetta. Don’t worry if a little water drops in the pan as goed (you want this to happen) and don’t throw the pasta water away yet.

9. 9

   meng most of the kaas in with the eieren, keeping a small handful back for sprinkling over later.

10. 10

    Take the pan of spaghetti and pancetta off the verhit. Now snel giet in the eieren and kaas. Using the tongs or a long fork, lift up the spaghetti so it mixes easily with the ei mixture, which thickens but doesn’t scramble, and everything is coated.

11. 11

    voeg toe extra pasta cooking water to houd it saucy (several tablespoons should do it). You don’t want it wet, just moist. breng op smaak with a little zout, if needed.

12. 12

    Use a long-pronged fork to twist the pasta on to the serving plate or bowl. serveer direct with a little sprinkling of the remaining kaas and a grating of zwarte peper. If the dish does get a little dry before serving, splash in some more hot pasta water and the glossy sauciness will be revived.