All you need is five ingredients for this Roman classic. Carbonara is traditionally made with guanciale, but smoked pancetta is our easier-to-find stand-in
The method.
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Begin by toasting the whole peppercorns in a dry pan over a medium heat for 2 minutes or until fragrant. Tip into a mortar and grind with a pestle. Alternatively, toast some ready-ground black pepper. Transfer the pepper to a bowl and stir in the egg yolks and pecorino.
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Add the pancetta to a cold, dry pan. Set the heat to medium and let the pancetta cook slowly so the fat renders out, stirring now and then. Once it is a deep brown, turn off the heat.
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Cook the spaghetti according to pack instructions. When it is nearly done, return the pancetta pan to a medium-low heat and add a ladleful (around 50ml) of the starchy pasta water. Stir a couple of tablespoons of pasta water into the egg yolk mixture, and keep back a few extra tablespoons of the water when draining the pasta.
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Add the cooked, drained spaghetti to the pancetta pan and mix through, then turn off the heat and add the egg yolk mixture. Toss the pasta constantly, off the heat, so the eggs do not scramble, adding more pasta water and a pinch of salt if needed. Divide between bowls, then top with extra pecorino and black pepper to serve.
Twists from the kitchen
Take the pan off the heat before the yolks go in. The residual warmth is enough to turn them silky, never scrambled.
Save a mug of pasta water when draining. A splash brings the sauce back to glossy if it tightens up.
