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Spaghetti Carbonara has never tasted this good

A lot of ‘modern’ recipes add cream to Carbonara sauce, but the good old traditional recipes use parmesan or pecorino (and of course egg) to give you the rich creaminess with your pasta instead. 

Recipe

  • Serves 4

Ingredients

  • Pancetta - 150g/5.5 oz cubed
  • Olive oil - 2 tbsp
  • Garlic - one clove
  • Spaghetti - 350g/12oz
  • Eggs - one whole, plus 2 yolks
  • Pepper - to taste
  • Parmesan - 80g/3oz grated
Pancetta - 150g/5.5 oz cubed Olive oil - 2 tbsp Garlic - one clove Spaghetti - 350g/12oz Eggs - one whole, plus 2 yolks Pepper - to taste Parmesan - 80g/3oz grated

Method

  1. Heat the oil in a big pan. Add the pancetta cubes and whole garlic clove.
  2. Cook the meat until the garlic clove starts to brown, at which point you remove and chuck the garlic.
  3. Meanwhile cook your pasta until its al dente in unsalted water (there should be enough saltiness in the pancetta and cheese, unless you’re an old seadog).
  4. In a mixing bowl lightly beat the egg and yolks, and add a bit of pepper.
  5. Drain the pasta and add it to the pancetta in the pan off the heat. Add the egg mixture on top and mix in well so the pasta is all nice and coated.
  6. Then add the grated cheese and mix in again.
  7. Serve immediately with a bit more parmesan sprinkled on top if you like.

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