Creamy, salty, rich, peppery and smokey. This classic Italian dish is really easy to make and comes together in less than 20 minutes. Spaghetti wrapped in a silky smooth carbonara sauce, with crispy pancetta and lots of black pepper using the authentic Italian method of egg yolk and finely grated fresh Parmesan to create the sauce (they don't add cream - and neither do I).
Time to make: 20 minutes
Serves: 2
Ingredients
200g spaghetti
1 tsp olive oil
100g pancetta (or guanciale), diced
1 whole egg
1 egg yolk
50g Parmesan (or Pecorino) cheese, freshly and finely grated*
1 garlic clove, minced
Salt and pepper, to season
Parsley, to garnish (optional)
Method
Bring a saucepan of water to the boil, add 1/2 tbsp salt to season the water and cook the spaghetti for 1 minute less than the packet instructions (to keep it al dente).
Meanwhile, heat the olive oil in a large, deep frying pan over a medium heat. Add the pancetta and cook for 4 - 5 minutes until golden and starting to crisp. Add the minced garlic and cook for another 1 minute. Remove from the heat and keep a tablespoon of crispy pancetta to one side to garnish.
In a small bowl, add the whole egg and egg yolk. Add the grated Parmesan cheese and a generous amount of freshly cracked black pepper. Whisk together with a fork until it forms a paste.
Drain the spaghetti once it's cooked, reserving 30ml (2 tbsp's) of starchy pasta water.
Add the drained spaghetti to the pan with the Pancetta and garlic, stirring it to mix.
Pour the reserved pasta water in with the egg and parmesan paste and whisk together with a fork to loosen the mixture. Then, pour this into the frying pan with the spaghetti and pancetta. Use a wooden spoon to mix thoroughly for at least 1 minute, this will stop the eggs from curdling and create a really smooth, thick, velvety sauce.
Season to taste (you might not need to add anymore salt) and serve with the reserved crispy pancetta, extra grated Parmesan, black pepper and parsley (optional).
Nutritional Information
(per serve)
540 calories
28g protein, 35g carbs, 34g fat
Good to know:
To make this gluten free, use GF spaghetti.
Traditionally, guanciale is the type of pork used in carbonara but this isn't always easily available in supermarkets. Pancetta gives the same smokey, salty flavour.
Parmesan and Pecorino are both hard, salty Italian cheeses. Parmesan is aged for at least 12 months whereas Pecorino is only 5 - 8 months and has a softer, creamier taste. Generally, Parmesan is easier to find in supermarkets and slightly cheaper.
It's important you use freshly grated cheese rather than shop bought grated - as it's melts much easier and prevents a lumpy, clumpy sauce. Grate it finely so that it's easier to melt into the sauce.
Garlic isn't used traditionally in Italy but I think it adds an amazing extra flavour, so feel free to omit it if you like.
Best eaten on the day, but you can store extra carbonara (mixed in with the pasta already) in the fridge for up to 3 days.
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