Spaghetti Carbonara
Spaghetti Carbonara
This carbonara recipe produces a rich, indulgent and restaurant-quality dish with a creamy texture and deep savoury flavour.
Taste: Simplicity: Cost:
Recipe by Mark Camilletti
Tested by Abi Pearce
Ingredients
- 200g dried spaghetti
- 150g pancetta (chopped)
- 2 eggs
- 50g parmesan (or padano), finely grated
- 1 small garlic clove (optional)
- Black pepper
- Salt
Method
- Cook the pasta - Bring a large pan of salted water to the boil. Cook the spaghetti until al dente. Before draining, reserve a mug of the pasta cooking water.
- Cook the bacon - Heat a frying pan over a medium heat and add the pancetta or bacon. Cook for 6鈥�8 minutes until crispy and golden, releasing its fat. Add the garlic for the final minute if using, then remove and discard it.
- Make the sauce - In a bowl, whisk together the eggs, grated cheese and a generous amount of black pepper until smooth.
- Combine - Turn the heat off the frying pan. Add the drained pasta to the bacon and toss well. Pour in the egg and cheese mixture and immediately toss or stir, adding a splash of pasta water as needed until a glossy, creamy sauce forms. The heat from the pasta should cook the eggs gently without scrambling.