Spaghetti 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 and season with black pepper. Set aside.
3
When the water boils, add sea salt and the spaghetti. Return to the boil, then cook, covered, for about 10 minutes or until al dente.
4
While the spaghetti cooks, melt the unsalted butter in a large frying pan or wok. Add the pancetta and garlic and sauté, stirring often, until the pancetta is golden and crispy. Discard the garlic.
5
Reduce the heat. When the pasta is cooked, transfer it to the pan with the pancetta. Reserve the pasta water.
6
Mix most of the cheese into the eggs, reserving a little to sprinkle on top.
7
Remove the pan from the heat. Immediately add the egg mixture and mix, lifting the spaghetti with tongs or a long fork, so the egg thickens without scrambling and coats everything evenly.
8
Stir in a little pasta water to keep it saucy: moist, not wet. Season with sea salt.
9
Twist the pasta onto a plate or bowl with a long-pronged fork. Top with the remaining cheese and black pepper, and serve promptly.