Spaghetti carbonara is a classic Italian pasta dish that is known for its rich, creamy sauce and savoury, flavorful ingredients.
It is made using spaghetti, eggs, bacon or pancetta, cheese, and black pepper. The pasta is cooked al dente and then combined with the other ingredients to create a luxurious, velvety sauce that coats every bite.
The bacon, or pancetta in our case, adds a salty, smoky flavour to the dish, while the cheese adds a creamy, tangy richness. The black pepper adds a subtle kick of heat that helps to balance out the flavours.
Spaghetti carbonara is a true comfort food, and is the perfect meal for a cozy night in or a special occasion.
- 3-4 free-range egg yolks
- 40g Parmesan cheese, plus extra to garnish
- 150g of pancetta, chopped
- 200g Marshalls spaghetti
- 1 garlic clove, peeled
- Extra virgin olive oil
- Put the egg yolks in a bowl and grate your Parmesan into it, season with salt and pepper and mix well with a fork.
- Cook the spaghetti according to pack instructions until al dente.
- In a large frying pan, add your olive oil. Crush the garlic clove with the palm of your hand, add to the pan and leave it to flavour the far for a minute. Stir in the pancetta, then cook for approx. 4 minutes or until it starts to crisp up.
- In a large frying pan, add your olive oil. Crush the garlic clove with the palm of your hand, add to the pan and leave it to flavour the oil for a minute.
- Stir in the pancetta, then cook for approx. 4 minutes or until it starts to crisp up.
- Take the garlic clove out of the pan and drain your pasta, reserving some of the cooking water. Add spaghetti and toss well.
- Remove pan from the heat, add a splash of cooking water and toss well again, season with pepper then pour in your egg mixture – the residue heat will help cook the egg gently.
- Toss well, adding more cooking water until it’s lovely and glossy.
- Serve with more grated Parmesan and some extra pepper.