Every cook has a version of carbonara, and this is mine. The chili is a nod to my favourite city, Rome, where cooks always add a little hot peperoncini (or sexy tickle as I like to think of it) to pasta dishes, but it also slows me down from inhaling large portions of this for supper. This is a comforting dish that’s also nourishing in an old-fashioned way—my mom used to make me eat a plate of carbonara before I headed into a sixteen-hour restaurant shift. The bacon was important, she insisted. I never argued! I only use part of an egg when it’s absolutely necessary, and this is one of those times. Otherwise the sauce won’t cling to the pasta.
INGREDIENTS
- 8 ounces (225 g) linguine or other spaghetti
- 4 strips bacon bacon
- ¼ teaspoon hot chili flakes (optional)
- 2 egg yolks
- 2 tablespoons whipping (35%) cream
- ½ cup finely grated Parmesan cheese plus more for serving
- ¼ teaspoon Fresh black pepper
- ¼ teaspoon salt
METHOD
1. Boil linguine in a large pot of well-salted water until just tender, about 9 minutes or according to package directions.
2. Meanwhile, cook the bacon in a medium frying pan over medium heat until crispy. Add the chili flakes (if using) and cook another 30 seconds, then drain the bacon on paper towels, reserving the fat in the pan. Coarsely chop the bacon.
3. Whisk the egg yolks and cream together in a large serving bowl. Whisk in 1 to 2 tablespoons of the reserved bacon fat (with the chili flakes). Whisk in the Parmesan and salt. Season generously with pepper.
4. As soon as the pasta is ready, use tongs to transfer it directly into the serving bowl and toss it enthusiastically so the egg mixture coats every strand.
5. Divide between 2 or 3 warmed bowls (see Tip on page 157) and sprinkle with bacon and additional Parmesan. Serve immediately.
Tip Measuring portions of pasta is effortless with a scale. A standard portion of dry pasta is 3 ounces (85 g), while a very hungry person or teenager usually wants 4 ounces (115 g).