Spaghetti Carbonara (with smoked beef)

1Preparation

1. Whisk the egg yolks, whole eggs, grated cheese and 2 tsp black pepper in a large bowl.
2. Cut the smoked beef slices into thin strips.
3. Fill a large pot with 4 litres of water and add the salt.

2Cooking

1. Bring the water to a rolling boil and cook the spaghetti 1 minute less than the packet says so it stays al dente.

   🔥 high heat⏱ 9 min timer
2. Meanwhile, heat the oil in a wide pan over medium heat and brown the beef strips until crisp.

   🔥 medium heat⏱ 5 min timer
3. Scoop out a cup of pasta water and keep it, then drain the pasta.

   ⏱ 1 min timer
4. Turn the heat off under the pan, add the drained pasta to the beef and toss.

   ⏱ 1 min timer
5. Move the pasta straight into the egg bowl, add ½ cup of pasta water and toss fast for 1–2 minutes until the sauce turns creamy and clings to the strands.

   ⏱ 2 min timer
6. Add a little more pasta water if the sauce is too thick.

   ⏱ 1 min timer

3Serving

1. Serve at once in warm bowls with extra cheese and black pepper.
2. Pairs well with a caprese salad or a simple green salad with lemon.

💡 Tips & common mistakes

• Common mistake: adding the eggs while the heat is still on, so the egg scrambles. Take the pan off the heat first.
• The starchy pasta water is the secret to the creamy texture; do not pour it all away.
• Room-temperature eggs blend more smoothly and are less likely to scramble.

🔁 Substitutions

• Smoked beef slices: halal dried beef or smoked turkey breast.
• Parmesan: pecorino romano if available (sharper flavour).