Linguine Carbonara with Straggato Yoghurt | Charalambides Christis

Instructions

1. In a large pot bring the water to a boil over high heat and add enough salt. Add the pasta, stirring every now and then so that they do not stick and cook according to the recommended time given on the package directions but cook it 1½ ' less than what the package directions say. However, just before you drain it scoop out at least ½ a cup of the hot pasta water.
2.  Meanwhile, in a large and deep pan over medium heat, add the olive oil and a minute later add the pancetta and garlic. Cook for about 5 minutes until the pancetta turns brown and crispy. Remove the garlic and remove the pan from the heat. Keep it aside.
3. While frying the pancetta, heat a kettle full of water. Pour the hot water into a glass bowl and keep it aside.
4. 2 minutes before removing the pasta from its water, discard the hot water from the glass bowl and then into the hot bowl, add the yoghurt together with the grated pecorino cheese, salt and pepper. Mix and add the eggs. Beat with a whisk and keep aside.
5. Drain the pasta and put it in the pan with the pancetta, which should be on very low heat and then cook for another minute. Remove from the heat, add ¼ cup of pasta water and stir to cool slightly. While stirring, add the yoghurt mixture, stirring for a further 30" so that the pasta absorbs the sauce. Add more water if needed.
6. Serve in a deep dish, add a little more pecorino cheese, and freshly ground black pepper.