Spaghetti carbonara

Spaghetti carbonara

Uncover how to make exceptional spaghetti carbonara. This cheesy pasta dish is an Italian favourite and with the appropriate strategy, you can make it perfect every single time

Nutrition and added information

Nutrition: per serving

  • kcal 655
  • body fat 31g
  • saturates 16g
  • carbs 66g
  • sugars 0g
  • fibre 3g
  • protein 32g
  • salt 2.02g


Pancetta is Italian cured pork stomach – the equivalent of streaky bacon. It has a deep, sturdy,…

Parmesan is a straw-coloured tough cheese with a organic yellow rind and wealthy, fruity flavour. It…

  • three huge eggs
  • 350g spaghetti
  • two plump garlic cloves, peeled and left total
  • 50g unsalted butter
  • sea salt and freshly grated black pepper
  • Place a huge saucepan of water on to boil.

    Finely chop the 100g pancetta, possessing very first removed any rind. Finely grate 50g pecorino cheese and 50g parmesan and combine them with each other.

    Beat the 3 massive eggs in a medium bowl and season with a small freshly grated black pepper. Set everything aside.

    Add one tsp salt to the boiling water, include 350g spaghetti and when the water comes back to the boil, cook at a constant simmer, covered, for 10 minutes or till al dente (just cooked).

    Squash 2 peeled plump garlic cloves with the blade of a knife, just to bruise it.

    Even though the spaghetti is cooking, fry the pancetta with the garlic. Drop 50g unsalted butter into a large frying pan or wok and, as soon as the butter has melted, tip in the pancetta and garlic.

    Leave to cook on a medium heat for about 5 minutes, stirring typically, until the pancetta is golden and crisp. The garlic has now imparted its flavour, so get it out with a slotted spoon and discard.

    Keep the heat underneath the pancetta on reduced. When the pasta is ready, lift it from the water with a pasta fork or tongs and place it in the frying pan with the pancetta. Don’t fret if a little water drops in the pan as nicely (you want this to occur) and don’t throw the pasta water away however.

    Combine most of the cheese in with the eggs, maintaining a tiny handful back for sprinkling in excess of later.

    Get the pan of spaghetti and pancetta off the heat. Now quickly pour in the eggs and cheese. Using the tongs or a extended fork, lift up the spaghetti so it mixes effortlessly with the egg mixture, which thickens but doesn’t scramble, and every thing is coated.

    Add added pasta cooking water to keep it saucy (many tablespoons must do it). You don’t want it moist, just moist. Season with a tiny salt, if necessary.

    Use a extended-pronged fork to twist the pasta on to the serving plate or bowl. Serve immediately with a tiny sprinkling of the remaining cheese and a grating of black pepper. If the dish does get a small dry prior to serving, splash in some far more sizzling pasta water and the glossy sauciness will be revived.

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