A Simple, Honest Spaghetti alla Carbonara

There are few dishes as comforting, as simple, and as fiercely debated as a classic Carbonara. It’s the recipe everyone seems to have an opinion on, but for me, it will always be about the humble magic of just a few good ingredients coming together in the most glorious way. No cream, no peas, no fuss—just eggs, cheese, pepper, pork, and pasta. This is the way I learned to make it, and it’s never let me down.

What You'll Need

This isn't a dish that requires a long shopping list. In fact, its beauty lies in its simplicity. Gather these good-quality ingredients, and you're most of the way there.

• 350g spaghetti
• 100g pancetta (or guanciale if you can find it)
• 50g pecorino romano cheese, finely grated
• 50g parmesan cheese, finely grated
• 3 large eggs
• 50g unsalted butter
• 2 plump garlic cloves, peeled
• Freshly cracked black pepper
• Salt

Putting It All Together

The key to a great carbonara is timing and temperature. It feels like a little kitchen dance, and once you get the steps, it’s pure joy.

The Prep Work

First, get a large saucepan of water on to boil. While that's heating up, finely chop your pancetta. Don't worry about getting it perfectly even. Combine your grated pecorino and parmesan in a bowl. In another bowl, beat the three eggs and season them generously with black pepper. Set this aside—this is your creamy sauce waiting to happen.

Cooking the Pasta & Pancetta

When the water boils, add a good teaspoon of salt and your spaghetti. Cook it until it's just al dente. While that cooks, start the pancetta. Gently squash the garlic cloves with the flat of your knife—just to bruise them and release their flavour. Melt the butter in a large pan, then add the pancetta and garlic. Let it sizzle on a medium heat for about 5 minutes, stirring often, until the pancetta is golden and crisp. Fish out the garlic cloves and discard them; they’ve given all their flavour.

The Magic Moment

This is the crucial part! When the pasta is ready, lift it directly from the water into the pan with the pancetta. A little starchy water clinging to it is a good thing. Take the pan off the heat. Now, quickly pour in the egg and cheese mixture, working swiftly to toss and lift the pasta with tongs. The residual heat from the pasta will cook the eggs into a silky, creamy sauce. If it seems a little tight, add a splash of the reserved pasta water to loosen it up.

To Serve

Twist a generous portion into a