Bucatini all carbonara (Anna del Conte)

Serves 4
olive oil 1 tbsp
unsmoked pancetta 115g, cubed
bucatini 350g
egg yolks 4
pecorino cheese 100g, grated
unsalted butter 30g
salt and freshly ground black pepper

Preheat the oven to 120C/gas mark ½.

Heat the oil in a frying pan and when hot, throw in the pancetta. Cook for about 10 minutes or until the pancetta is brown and crisp. While the pancetta is cooking, cook the pasta in boiling salted water.

In a bowl, beat together the egg yolks, cheese, butter, salt and lots of black pepper. Place the bowl in the oven.

When the pasta is ready, drain, reserving a cupful of the water, and turn it into the frying pan with the pancetta. Using two forks, stir-fry until all the strands are well coated with the fat, adding a few tablespoons of the pasta water to loosen them.

Transfer to the warmed bowl with the egg mixture, mix thoroughly and serve at once on warmed plates.

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