Photography: James Moffatt / Styling: Steve Pearce
Rich, glossy and ready in just 20 minutes, this classic carbonara is the kind of weeknight pasta you’ll return to again and again. Eggs, parmesan and pecorino create a silky sauce that clings beautifully to every strand of spaghetti, while crisp coppa adds a savoury, salty depth. The trick is all in the timing: toss the pasta gently over low heat with a splash of starchy cooking water until the sauce turns smooth and creamy, without scrambling the eggs. Finished with extra parmesan and plenty of cracked black pepper, it’s simple, comforting and effortlessly impressive.
Ingredients
Method
Whisk the eggs, egg yolks, parmesan, pecorino and pepper together and set aside.
Cook the pasta in salted boiling water (see tip) for 6–8 minutes, or until al dente. Drain, reserving 180ml (3/4 cup) of the starchy pasta cooking water.
Meanwhile, heat oil in a large, deep frying pan over medium-high heat, add coppa and cook for 2–4 minutes, or until starting to crisp, adding garlic in the last minute. Set aside and keep warm.
Add the pasta to the pan with coppa, place over low heat and toss to coat. Add egg mixture and reserved pasta cooking water. Toss for 30 seconds, or until thick and glossy. (Don’t cook for longer, or your eggs will scramble). Serve immediately with extra parmesan.
TIP You need the water to be well salted to flavour this recipe. For best results, use 1½ tablespoons of salt per 4 litres of water.
NOTE Coppa is an Italian cured pork meat available from select delicatessens. Swap with pancetta or bacon.
“With its silky sauce and the perfect salty balance of parmesan and pecorino cheese, this 20-minute carbonara is a classic worth mastering” Jessica Brook
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