Spaghetti Carbonara
Ingredients
- 250 g spaghetti
- 4 egg yolks
- 1 egg white
- ½ cup pecorino romano cheese (grated)
- Pepper
- 100 g speck (chopped)
- 4 cloves fresh garlic (thinly sliced)
- 1 tbsp olive oil
- 4 cups water
Method
- Boil water and add salt to taste.
- Add spaghetti once a rolling boil has been achieved.
- Add egg yolks, egg white, cheese and pepper to a large glass bowl and whisk for 45 seconds or until combined.
- Cook the speck with the olive oil on a low heat until colour starts to form.
- Add sliced garlic and cook until the speck is crispy and darker in colour.
- Once spaghetti is cooked al-dente, transfer it to a colander and let cool for 10-15 seconds, shaking the colander slightly.
- Transfer the spaghetti to the glass bowl and turn and fold through the egg sauce quickly using a silicone spatula or tongs. Doing this quickly will stop the eggs from cooking and create a thick velvety sauce.
- Top with the garlic and speck and garnish with chives and extra pecorino romano.