Two-step carbonara

Two-step carbonara

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(20 ratings)

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Cooking time

Prep: 2 mins Cook: 12 mins

Skill level

Easy

Servings

Serves 4

The classic quick, creamy sauce - but made without cream

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
575
protein
28g
carbs
65g
fat
24g
saturates
9g
fibre
0g
sugar
3g
salt
2.11g
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Ingredients

  • 350g spaghetti or linguine
  • 140g pack diced pancetta, or smoked streaky bacon
  • 2 tsp olive oil
  • 1 garlic clove, crushed
  • 1 egg, plus 4 yolks
  • 50g parmesan, grated

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Method

  1. Boil the pasta. Meanwhile, fry pancetta in oil in a frying pan for a few mins until golden and crisp. Add garlic, fry for 1 min, then turn off the heat. Briefly whisk egg and yolks with most of the Parmesan and some seasoning.
  2. Drain pasta, reserving a little of the cooking water. Add eggs and a tbsp of cooking water, then mix until pasta is coated and creamy. The heat from the pasta will gently cook the sauce. Stir in the pancetta and garlic then serve, topped with the remaining Parmesan.

Recipe from Good Food magazine, October 2008

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Comments

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momotate's picture
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First time I've ever made a carbonara and it was lovely. Will definately be making this one again as it's all stuff I have on hand.

fresh_food's picture
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I love this dish, but we don't often have cream in the fridge that can be used for it, so this recipe is much better I think

turkeyfarm's picture

Quick, easy, store cupboard meal. My tip is don't use quick cook spagetti, linguini is better. My crowd love it and so do I!

eleanormayo's picture
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Really easy and great to have a carbonara recipe without cream.

re7urn's picture

Canonic Carbonara (as I was told ;) is done with exactly these ingredients with no cream in the first place. In some places they don't use garlic. As a tip, I would recommend adding the pancetta to the pasta before the egg & parmigiano, otherwise the linguine may get too sticky.

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