A simple but perfect spaghetti carbonara is a thing of beauty. My version is creamy without using cream, rich without being heavy and absolutely packed full of flavour.
Spaghetti carbonara takes only 20 or so minutes to make, so it’s perfect for when you want a bit of gourmet in the middle of the week.
It’s also nostalgic for me – my husband used to make me this meal once a week when I was working a long day. I would be out of the house from 7am – 8pm and I would come home to the most delicious carbonara. Highly recommended for making for the one you love!
Spaghetti Carbonara – The Ingredients
- Pancetta – a traditional carbonara uses Guanciale, but pancetta is far easier to get hold of in supermarkets so that’s what I use for a similar result.
- Butter – butter helps to create that luscious sauce.
- Eggs – the key ingredient!
- Grated Parmesan – or other hard Italian cheese.
- Spaghetti – spaghetti is, of course, traditional but you could use linguine instead.
Top Tips
- Cooking the pasta
Be careful not to overcook your pasta! This recipe needs your spaghetti to be al dente. Check as you’re cooking the pasta to make sure that it doesn’t go over.
- Cooking the sauce
The egg and Parmesan mix needs to be stirred in at the end, without any heat. The residual heat of the pasta will gently cook it and make that delicious emulsified sauce.
- Get ahead
To be honest, spaghetti carbonara is at its absolute best when cooked and eaten immediately. I wouldn’t recommend refrigerating or freezing it.
Get the cook books:
Spaghetti Carbonara – 5 Ingredients
Save This RecipeIngredients
- 200 g cubed pancetta
- 40 g butter
- 4 eggs
- 100 g grated parmesan
- 500 g spaghetti
Instructions
- Bring a large pan of water to the boil. Cook the spaghetti according to packet instructions, until al dente.
- Meanwhile, put the pancetta and butter in a large pan and cook over a medium heat until the pancetta is golden. Turn off the heat.
- Crack the eggs into a large bowl and add the Parmesan. Add ground pepper. Beat until well combined.
- When the spaghetti is cooked, use tongs to transfer it from the water to the pancetta pan. Don’t worry if some of the water goes into the pan too. Tip in the egg mix, then use the tongs to stir well, making sure that all of the spaghetti is covered with that delicious sauce. Serve immediately.
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