We’re not in the least offended by a splash of cream in a carbonara but this is the traditional version made with nothing but eggs, pecorino and pancetta. The quality really matters when you’re using just a few ingredients so definitely go for the best you can find or afford.
Wine Suggestion: An Italian white like a Pecorino from the Marches springs to mind, but some of the fuller textured wines from Lugana or Friuli from the North, or a Greco from the South make a good alternative; a layered texture and freshness is what your looking for to match this dish.
Spaghetti all carbonara – serves 4
- 400g spaghetti
- 100g pancetta lardons or guanciale
- butter
- 1 clove of garlic, halved
- 4 eggs
- 100g pecorino (or Parmesan), grated
Cook the pasta, according to the timings on the pack, in plenty of salty water.
Meanwhile, put the pancetta into a cold frying pan and bring slowly up to a high heat. When the pancetta has started to release its fat, add a knob of butter and the garlic, then turn down to medium. Fry until the pancetta is browned but not too crispy or it will harden. Discard the garlic and keep the pan warm.
Beat the eggs with most of the cheese. When the pasta is done, drain it, and keep a few tablespoons of cooking water. Tip the pasta back into the hot pasta pan, but off the heat. Add the egg mixture and pancetta and toss everything together quickly. Season with plenty of black pepper and add a bit of water to loosen the sauce if needed. Serve sprinkled with the remaining cheese.
(Original recipe by Lulu Grimes in Olive Magazine, October 2011.)
Jono & Jules do food & wine 
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