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Roman style carbonara
- Preparation and cooking time
- Serves 2
This recipe reminds me of the most delicious carbonara I ever ate on a scorching hot day in a tiny courtyard in a restaurant on a narrow street near the Vatican in Rome. Hopefully you'll love it as much as I do.
- 200g dry spaghetti
- 200g chopped pancetta
- 2 cloves crushed garlic
- 1/3 cup grated parmesan
- 4 egg yolks
- STEP 1Place a large pot of water on the stove to boil. While the water is boiling, cook the pancetta in a large pan over a high heat, stirring constantly until golden. Turn the heat down to a medium heat and add the garlic to the pan with the pancetta, stirring for a minute before turning the heat off.
- STEP 2Add a good pinch of salt to the pot of boiling water and cook the pasta until al dente. Add the pasta straight to the pan and toss well. Add a ladle of the pasta water to the pan before adding the egg yolks one at a time, stirring through after each one. Add the parmesan cheese and a good helping of cracked black pepper, tossing through. If the pasta seems a little gluggy, add some more pasta water until glossy.
- STEP 3Serve immediately with a good grating of parmesan.