Carbonara
Classic carbonara - no cream is needed to get that rich, glossy creamy sauce.
Servings: 4
Ingredients
- 400 g (14oz) dried spaghetti
- 3 large eggs
- 50 g (½ cup) finely grated (shredded) Pecorino Romano or Grana Padano (or just use extra Parmesan)
- 25 g (1/4 cup) finely grated Parmesan
- 1 tablespoon olive oil
- 200 g (7oz) pancetta cubes
- 2 garlic cloves peeled and minced
- ¼ teaspoon salt
- ½ teaspoon ground black pepper
To serve
- 25 g (1/4 cup) finely grated Parmesan
- chopped fresh flat-leaf parsley
- ground black pepper
Instructions
- Cook the pasta in boiling salted water, as per the packet instructions.400 g (14oz) dried spaghetti
- Mix the eggs in a bowl together with the Pecorino Romano and the Parmesan. Set aside.3 large eggs, 50 g (½ cup) finely grated (shredded) Pecorino Romano or Grana Padano, 25 g (1/4 cup) finely grated Parmesan
- After the pasta has been cooking for 5 minutes, heat the oil in a large frying pan (skillet) over a medium heat. Add the pancetta and fry for 3–4 minutes until starting to crisp up, then add the garlic and cook for a further 30 seconds.1 tablespoon olive oil, 200 g (7oz) pancetta cubes, 2 garlic cloves
- By now, the pasta should be ready (if it’s not, turn off the heat under the pan with the pancetta and reheat it for a few seconds when ready). Using tongs, remove the pasta from the water (reserving the water in the pan) and transfer to the pan with the pancetta. Add the salt and pepper.¼ teaspoon salt, ½ teaspoon ground black pepper
- Toss the spaghetti in the pan over the heat for a minute, then turn off the heat.
- Add 4 tablespoons of the reserved pasta water to the pan, then while constantly lifting and lowering the pasta with the tongs, pour the egg mixture into the pan with the pasta.
- Continue lifting and lowering until the egg mixture coats the pasta. Add a little more pasta water if needed, until you have a lovely creamy sauce.
- Divide the pasta between bowls and top with the remaining Parmesan. Sprinkle on the parsley and black pepper before serving.25 g (1/4 cup) finely grated Parmesan, chopped fresh flat-leaf parsley, ground black pepper
Video
Notes
Nutritional information is approximate, per serving (this recipe serves 4)
Nutrition
Calories: 764kcal | Carbohydrates: 77g | Protein: 33g | Fat: 35g | Saturated Fat: 13g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 15g | Trans Fat: 0.1g | Cholesterol: 194mg | Sodium: 886mg | Fiber: 3g | Sugar: 3g
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