(Bryn Terfel Photo by Karwai Tang/WireImage Source Getty)
A recipe from Bryn Terfel who has a fondness for Italian food
Spaghetti alla Carbonara
Ingredients (for 2 servings):
200g (7 oz) spaghetti
100g (3.5 oz) guanciale (or pancetta if unavailable)
2 large eggs
50g (½ cup) grated Pecorino Romano (or Parmesan)
Salt (for pasta water)
Freshly ground black pepper
Instructions:
Boil pasta:Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente.
Cook the guanciale:While the pasta cooks, cut the guanciale into small strips or cubes.Cook in a skillet over medium heat until crispy and golden. Remove from heat, but keep the fat in the pan.
Mix the sauce:In a bowl, whisk together the eggs, cheese, and a generous amount of black pepper until smooth.
Combine:When the pasta is ready, reserve about ½ cup of the hot pasta water, then drain the rest.Add the pasta to the pan with guanciale and toss to coat in the fat.Remove from heat (important so you don't scramble the eggs).
Creamy finish:Pour in the egg-cheese mixture and toss quickly, adding a little of the reserved pasta water until it forms a silky sauce that coats the spaghetti.
Serve:Plate immediately and top with more Pecorino and pepper.