Classic Spaghetti Carbonara

Thermomix recipe: Classic Spaghetti Carbonara. Ready in 35 minutes. Serves 3. Step-by-step Thermomix instructions on Chef Amai.

Ingredients

• 50 g Pecorino Romano cheese, in pieces
• 150 g pancetta or guanciale, cut into 1 cm cubes
• 20 g olive oil
• 1200 g water
• 1 tsp salt
• 250 g spaghetti
• 2 large egg yolks
• 1 large whole egg
• Freshly ground black pepper, to taste

Instructions

1. Place Pecorino Romano cheese in the mixing bowl. Grate 10 sec / Speed 10. Transfer to a small bowl and set aside.
2. Add pancetta or guanciale to the mixing bowl. Cook 8 min / 120°C / Speed 1 (Reverse). Remove pancetta with a slotted spoon, leaving the rendered fat in the bowl. Set pancetta aside.
3. Add water and salt to the mixing bowl. Bring to a boil 12 min / 100°C / Speed 1.
4. Add spaghetti through the lid opening, ensuring it is fully submerged. Cook for the time indicated on the spaghetti package / 100°C / Speed 1 (Reverse).
5. Carefully drain the spaghetti using the simmering basket, reserving approximately 150 g of the pasta cooking water. Set spaghetti and reserved water aside.
6. Empty and clean the mixing bowl.
7. In a separate bowl, whisk together egg yolks, whole egg, half of the grated Pecorino Romano cheese, and a generous amount of freshly ground black pepper.
8. Add the cooked spaghetti, cooked pancetta (and any remaining rendered fat from the bowl), and the egg mixture to the mixing bowl. Add 50 g of the reserved pasta cooking water.
9. Mix 1 min / 80°C / Speed 2 (Reverse). Check consistency and add more reserved pasta water, 1 tablespoon at a time, if a creamier sauce is desired.
10. Serve immediately, garnished with the remaining grated Pecorino Romano cheese and extra black pepper.

View this recipe on Chef Amai — convert any recipe to Thermomix format at chefamai.com.