Spaghetti Carbonara
- Tamara Leigh
- Apr 22
- 2 min read
Ingredients:
100g pancetta
3 egg yolks
1 whole egg
200g spaghetti
100g parmesan cheese
2 tbsp black pepper
How to:
Start by adding the eggs into a bowl and whisk until smooth. Add the grated parmesan cheese and season with black pepper.
Begin boling salted water and add the spaghetti, once cooked reserve a cup of boiling pasta water - this will be important for creating the sauce later.
Slice the pancetta into strips and heat, a frying pan on medium-high heat Fry for a few minutes or until crispy. Add the cooked spaghetti and toss everything together.
Now this is the time to concentrate. Take your pan off the heat and add in half the egg mixture and half the pasta water and toss. Don't stop moving the pasta in the pan as the longer the pasta is sitting on the hot pan the higher the chance you'll scramble the eggs.
After a minute add the other half of the egg mixture and the pasta water and toss for an additional minute and you will begin to see the creamy sauce come together.
Serve up and top with extra black pepper, parmesan cheese and a drizzle of good quality extra virgin olive oil.
A Roman classic.
With 5 simple ingredients and a maximum of 20 minutes cook time, this is such a great recipe to have in your recipe book when you need a quick but delicious dinner.
Want to know all the tips and tricks for making a real good carbonara? Authentically? Check out my blog post specifically dedicated to helping you achieve the perfect traditional carbonara.
Download the spaghetti carbonara recipe card below to add to your recipe cookbook.
All PDF's are on one page to make things easier for you in the kitchen. Either print to keep a physical copy or download for the digital version.
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