by Matt Brennan

Actual Carbonara

Isn’t creamy. Isn’t forgiving. Serves two.

  1. Crack an egg in a big bowl and give it a cursory whisk with a fork.
  2. Put the kettle on.
  3. Finely grate some pecorino into the egg. Parmesan or padana would be fine, I suppose. Give it a stir.
  4. Break some spaghetti in half and put it in a small pan. Turn the heat on.
  5. Put some butter in a small bowl and melt it in a microwave.
  6. Halve some anchovy fillets and put them in the cheesy egg. Crack some black pepper on top. More. More.
  7. Derive the etymology of al dente. Use this knowledge to inform your pasta cooking.
  8. Coarsely grate some more cheese on top of the sauce, but don’t mix it in; let it form a layer.
  9. Drain the pasta and put it on the sauce. Pour the butter on the pasta.
  10. Stir (but don’t scramble) the pasta and decant it into some bowls.
  11. Finish it off with a scratch of salt and, yes, more pepper.