Alice's Carbonara

Here’s the classic you’ve all been waiting for…a true Italian Carbonara! While it’s a typical plate from Rome, it’s enjoyed by the whole peninsula and we tend to tweak the recipe or change the ingredients. For example, original recipe requires guanciale (pork’s cheek) and pecorino cheese, but I prefer to use smoked pancetta and Parmesan cheese!

Ingredients

For 4 people

Spaghetti 320g

Egg yolk 5 large

Pancetta 200g

Grated Parmesan cheese 50g

Shallot Half

White wine 20 ml

Extra virgin olive oil 2 spoons

Salt A sprinkle

Pepper A sprinkle

Rock salt A handful

Method

1. Put olive oil in a pan and add half a shallot.

2. After about 5 minutes add the pancetta, stir for a few seconds and add the wine. Remove the shallot once the wine has evaporated.

3. In the meantime, boil some water for the pasta and add a handful of rock salt. Cook the pasta for as long as required by the brand.

4. In a bowl, break the eggs and only keep the yolk. Add a sprinkle of salt and pepper and about half of your grated cheese. Whisk everything together with a fork.

5. When the pasta is ready, drain the water but keep it in the pan. Add the pancetta and the egg mix and stir everything together.

6. Serve with the rest of the grated cheese on top!