ItalyWatch how it’s made
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Ingredients (6)
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Method
Cook the spaghetti in plenty of salted water until tender but still firm (al dente), reserving a cup of the starchy cooking water before draining.
Fry the cured meat (the halal substitute) in a dry frying pan over medium heat until golden and crisp and it has released its fat.
In a separate bowl, whisk the egg yolks and whole egg with the grated pecorino and plenty of black pepper until creamy and smooth.
Add the hot drained spaghetti straight to the pan with the cured meat (off the heat) and toss quickly, then add the egg and cheese mixture, stirring quickly and constantly while gradually adding a little of the starchy cooking water, until a smooth, creamy sauce coats the pasta (the heat of the pasta itself cooks the eggs without scrambling them).
Serve immediately while hot with an extra sprinkling of grated cheese and black pepper, with no cream at all (the authentic Roman recipe contains no cream).
