Article: published on 29 September 2026
Chris Baber's Silky Smooth Carbonara
- Published
Ingredients:
300g rigatoni (or spaghetti)
100g diced guanciale or pancetta
3 egg yolks
75g pecorino cheese, finely grated (plus extra for serving)
1 tsp ground black pepper
Serves 2
Method:
1. Put a pan of water on to boil, add a generous pinch of salt, and bring to a rolling boil.
2. Whisk the egg yolks, cheese and pepper together in a small bowl until smooth. Set aside.
3. Fry the guanciale or pancetta over a medium heat for 5-7 minutes until golden and crispy.
4. Once the water has started boiling, cook the pasta. For al dente pasta, cook it for 1 minute less than the packet instructions.
5. Add 2 tbsp of the pasta cooking water to the egg and cheese mixture and whisk to loosen slightly.
6. Once the pork is crispy, remove the pan from the heat and transfer one-third of the pork to a plate.
7. When the pasta is cooked, use a slotted spoon or tongs to transfer it to the pan with the pork, along with a splash of the pasta cooking water. Toss to combine.
8. Add the egg mixture and toss continuously for 1 minute. Add more pasta water if needed until the sauce is silky and coats the pasta.
9. Serve with extra black pepper and pecorino, then top with the reserved crispy pork.
