Anchovy Carbonara

Ingredients

• 200 g pasta shapes or spaghetti
• sea salt
• 1 egg
• 2 egg yolks
• 50 g grated pecorino (see note), plus extra for serving
• freshly cracked black pepper
• 6 anchovies packed in oil, plus 1/2 tsp of oil from the jar

Instructions

1. 1

   Cook the pasta as per the packets instructions in a pan of salted water. I usually start checking around the 12-14 minute mark if I’ve not used the brand and shape before.

2. 2

   Meanwhile, in a large bowl whisk together then eggs, pecorino, a generous amount of black pepper and the 1/2 tsp of oil from the anchovy jar. Don’t be tempted to add any salt: with the seasoned pasta, anchovies and cheese the carbonara will be salted enough already! Chop the anchovies and stir them into the mixture.

3. 3

   Drain the pasta – reserving a little cooking water – and tip it into the bowl with the eggs and cheese. Using a large metal spoon, stir until the sauce has thickened and is clinging to the pasta. If it needs thinning a little, add a little cooking water.

4. 4

   Serve immediately in warm bowls topped with more cheese and a little more black pepper.