Spaghetti Carbonara
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Spaghetti Carbonara
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Balanced, flavorful, and enjoyable—this recipe has it all.
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Ingredients
- 250 gms dried spaghetti or linguini
- 1 tablespoon olive oil
- 90 gs pancetta chopped streaky bacon or guanciale
- 2 eggs and 1 yolk / or 3 Tbsp cream or both
- 25 gms Pecorino Romano finely grated
- 25 gms Parmesan finely grated
- freshly ground black pepper
Instructions
- Boil the spaghetti in salty water according to the pack instructions and until al dente. Reserve a scoop of the pasta water.
- Whisk the egg and yolk/cream in a small bowl and mix most of the cheese in with the eggs, keeping a small handful back for sprinkling over later.
- If you remember to preheat 2 bowls in a low oven or by filling them with boiling water this keeps the pasta warmer for longer. Mostly I can never be bothered.
- Heat the olive oil in a frying pan and add the pancetta or bacon and cook until just cooked but not brown.
- When the pasta is cooked and the water has been scooped out, toss this into the pan with the fatty bacon to coat the strands. Take it off the heat and either allow to cool very briefly or add the egg and cheese mixture and toss vigorously to coat the pasta and hope and pray that the eggs don’t harden, and the sauce remains silky. I have more success if I do the tossing in another large cooler bowl as the pan (especially if it’s a heavy-based and or cast iron) often retains a lot of heat which invariably cooks the eggs. Add a little pasta water to loosen the sauce and sprinkle over a generous amount of freshly ground black pepper. Serve immediately with the reserved grated cheese.
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