sizzleSpaghetti Carbonara
38 minutesServes 4
A classic and flavourful twist on the traditional Italian carbonara dish featuring al dente spaghetti coated in a rich and creamy sauce. The perfect recipe for a quick and satisfying dinner.
- Ingredients
- Steps
Ingredients
100 g
pancetta, finely chopped
50 g
pecorino cheese, rind removed and finely grated
50 g
parmesan, finely grated
3
large eggs
350 g
spaghetti
2
garlic cloves, peeled and squashed
50 g
unsalted butter
2 pinch
sea salt
2 pinch
black pepper, freshly ground
Steps
1
Boil a large saucepan of water.
2
In a medium bowl, whisk the eggs together and add black pepper to season. Put everything aside.
3
Once the water starts boiling, add salt and spaghetti. Let the water come to a boil again and then cook the spaghetti, covered, for about 10 minutes or until it becomes al dente.
4
As the spaghetti cooks, add unsalted butter to a large frying pan or wok, pour in the pancetta and garlic once the butter has melted and sauté. Stir frequently, until the pancetta becomes golden and crispy. Once the garlic has infused its flavor into the dish, discard it.
5
Reduce the heat. Once the pasta is cooked, transfer it to the frying pan containing the pancetta. Remember not to discard the pasta water just yet.
6
Combine the majority of the cheese with the eggs, reserving a small amount to sprinkle on top later.
7
Remove the pan of spaghetti and pancetta from the heat. Immediately add the eggs and cheese, and mix everything together by lifting the spaghetti with tongs or a long fork. This will allow the egg mixture to thicken without scrambling and ensure that everything is evenly coated.
8
In order to maintain a sauce-like consistency, incorporate a small amount of pasta cooking water. It should be moist, but not overly wet. Season with salt.
9
To place the pasta onto the serving plate or bowl, use a fork with long prongs and twist it. Add the remaining cheese and black pepper as a final touch, and serve promptly.