Ultimate spaghetti carbonara recipe
- Angela Nilsen
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Serves 4
Easy
Prep: 15 mins - 20 mins
Cook: 15 mins
A star rating of 4.6 out of 5.1086 ratingsRate
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Discover how to make traditional spaghetti carbonara. This classic Italian pasta dish combines a silky cheese sauce with crisp pancetta and black pepper.
Low sugar
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Ingredients
Nutrition
Units:
MetricUS
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100g pancetta
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50g pecorino cheese
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50g parmesan
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3 large eggs
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350g spaghetti
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2 plump garlic cloves
peeled and left whole
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50g unsalted butter
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sea salt and freshly ground black pepper
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Nutrition: per serving
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kcal656
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fat30.03g
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saturates15g
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carbs66g
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sugars4g
low
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fibre4g
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protein29g
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salt1.65g
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Method
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step 1
Put a large saucepan of water on to boil.
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step 2
Finely chop the 100g pancetta, having first removed any rind. Finely grate 50g pecorino cheese and 50g parmesan and mix them together.
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step 3
Beat the 3 large eggs in a medium bowl and season with a little freshly grated black pepper. Set everything aside.
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step 4
Add 1 tsp salt to the boiling water, add 350g spaghetti and when the water comes back to the boil, cook at a constant simmer, covered, for 10 minutes or until al dente (just cooked).
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step 5
Squash 2 peeled plump garlic cloves with the blade of a knife, just to bruise it.
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step 6
While the spaghetti is cooking, fry the pancetta with the garlic. Drop 50g unsalted butter into a large frying pan or wok and, as soon as the butter has melted, tip in the pancetta and garlic.
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step 7
Leave to cook on a medium heat for about 5 minutes, stirring often, until the pancetta is golden and crisp. The garlic has now imparted its flavour, so take it out with a slotted spoon and discard.
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step 8
Keep the heat under the pancetta on low. When the pasta is ready, lift it from the water with a pasta fork or tongs and put it in the frying pan with the pancetta. Don’t worry if a little water drops in the pan as well (you want this to happen) and don’t throw the pasta water away yet.
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step 9
Mix most of the cheese in with the eggs, keeping a small handful back for sprinkling over later.
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step 10
Take the pan of spaghetti and pancetta off the heat. Now quickly pour in the eggs and cheese. Using the tongs or a long fork, lift up the spaghetti so it mixes easily with the egg mixture, which thickens but doesn’t scramble, and everything is coated.
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step 11
Add extra pasta cooking water to keep it saucy (several tablespoons should do it). You don’t want it wet, just moist. Season with a little salt, if needed.
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step 12
Use a long-pronged fork to twist the pasta on to the serving plate or bowl. Serve immediately with a little sprinkling of the remaining cheese and a grating of black pepper. If the dish does get a little dry before serving, splash in some more hot pasta water and the glossy sauciness will be revived.
Frequently asked questions
Can you reheat carbonara?
It is possible reheat carbonara, however fresh will give you the creamiest, silkiest texture. If you do wish to reheat, either add back to a frying pan with a splash of water and stir over a very low heat. Or tip into a heatproof bowl and set over a pan of just simmering water and keep stirring until hot.
What pasta is best for carbonara?
You can use almost any shape for carbonara, however it is long pasta that holds the sauce the best. Try bucatini, tagliatelle or linguine.
Can you use cream in carbonara?
An authentic carbonara does not use cream as the combination of the egg and cheese emulsified into a sauce provides the creamy, silky texture. However some prefer it with cream.
THE MAGIC INGREDIENT…
Pasta water can be dripped in as you transfer the spaghetti to the hot frying pan. Everything mingles to make a light, silky smooth sauce.
Try this indulgent spaghetti carbonara recipe from our sister title olivemagazine.com/spaghetti-carbonara.
Recipe from Good Food magazine, November 2002
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A star rating of 4.6 out of 5.1086 ratings
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