By Josephine Agbonkhese
Today, we bring you Italian-style pasta— creamy, spicy Carbonara. Although traditionally made without cream, Carbonara is always a creamy beauty to behold.
A minimalist dish made with just five ingredients: spaghetti, pork jowl (meat from pork’s cheek) or bacon, eggs, cheese, and black pepper, it is also so quick and easy! Don’t just dream about it as you behold it; make it a reality in your kitchen soon.
Ingredients (3-4 servings)
320–400 spaghetti
150g guanciale (cured pork jowl) or bacon
4 fresh, large egg yolks
100–120g hard cheese, finely grated
Fresh black pepper – a generous amount (the dish is called “carbonara” because of the pepper resembling coal (carbone).
Method
- Prepare the pork jowl or bacon
Cut the pork jowl or bacon into 1 cm (½ inch) thick strips.
Remove the rind (the tough skin) – some leave it on for flavour, but most Roman recipes remove it.
Place the pork jowl or bacon in a cold, large skillet (preferably iron or steel). Turn heat to medium-low.
Let it render slowly for 8–10 minutes until golden and crisp on the outside but still soft inside. Do not rush this– the fat is liquid gold.
When done, turn off the heat and let it sit in its fat.
- Toast the pepper (optional but recommended)
While the pork jowl or bacon renders, lightly toast a generous amount of freshly cracked pepper in a dry small pan for 30–60 seconds until fragrant. This deepens the flavour.
- Make the egg-cheese cream
In a warm (not hot!) bowl large enough to hold all the pasta, beat the egg yolks with almost all the grated cheese (reserve a handful for finishing).
Add a generous amount of freshly cracked black pepper and the toasted pepper if using.
Mix vigorously with a fork until you have a thick, pale cream. Add 1–2 tablespoons of the rendered pork jowl or bacon fat if you want it extra silky.
- Cook the pasta
Bring a large pot of water to a boil. Salt it modestly– less than usual, because pork jowl and cheese are already salty.
Cook the spaghetti until soft but firm (usually 1 minute less than package instructions).
- The magic moment
Reserve about 1–1½ cups of starchy pasta water.
Drain the spaghetti quickly (do not shake off too much water) and immediately add it to the skillet with the pork jowl or bacon over very low heat (or even off the heat if your kitchen is warm).
Toss for 20–30 seconds so the pasta absorbs the pork flavour.
Remove the pan from heat completely.
Pour the egg-cheese mixture over the pasta.
Start tossing vigorously while adding pasta water, 1–2 tablespoons at a time. Keep tossing – the heat from the pasta will gently cook the eggs into a glossy, creamy sauce.
You’re looking for a silky coating, so, if it looks dry, add more water; if too wet, toss longer.
Taste and adjust with more cheese or pepper.
Serve immediately. Garnish further with grated cheese and a little fresh black pepper.