From Babcio’s cookbook

Spaghetti Carbonara

Name: Spaghetti Carbonara
Total time: 20 min
Yield: 4
Cuisine: Italian
Ingredients: 400 g spaghetti Pasta; 175 g Pancetta; 2 whole plus 2 yolks Eggs; 100 g Parmesan; 1 tsp Black Pepper; 1 tbsp for the water Salt

20 min · Medium · Serves 4

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What you need

Written for 4. Change that in the app and the amounts follow.

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How it goes

Cut the pancetta into short thick batons.
Whisk the whole eggs and the extra yolks in a large bowl with the grated parmesan and plenty of black pepper.
Babcio’s tip
A large bowl, warmed. The pasta goes into the bowl at the end, not the other way round.
Boil the spaghetti in well-salted water to the packet time.
Meanwhile fry the pancetta in a dry pan over medium-high heat for 4–5 minutes until golden. It needs no oil.
Babcio’s tip
No oil. It renders plenty of its own, and that fat is a third of the sauce.
Save a cupful of pasta water. Drain the pasta and toss it in the pancetta pan to coat it in the fat.
Tip the pasta and all the fat into the bowl of egg, add 125 ml of the pasta water, and stir hard for a full minute until it turns glossy and clings.
Babcio’s tip
Off the heat, in the bowl, and stir like you mean it. Egg in a hot pan is scrambled egg on spaghetti, and there is no rescuing it.

What she’d tell you

No cream. None. The sauce is egg, cheese and the water the pasta cooked in, and if you take the pan off the heat before the eggs go anywhere near it, you will get it right the first time.