Adopt an olive tree & support sustainable farming. Authentic Extra virgin olive oil straight from the grove.

Spaghetti Carbonara has never tasted this good

28 Apr 2016

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

Method

Heat the oil in a big pan. Add the pancetta cubes and whole garlic clove.
Cook the meat until the garlic clove starts to brown, at which point you remove and chuck the garlic.
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).
In a mixing bowl lightly beat the egg and yolks, and add a bit of pepper.
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.
Then add the grated cheese and mix in again.
Serve immediately with a bit more parmesan sprinkled on top if you like.

Spaghetti Carbonara has never tasted this good

Recipe

Ingredients

Method

Filter by section

Filter by category

Filter by ingredient

Filter by year

Spaghetti Carbonara has never tasted this good

Recipe

Ingredients

Method

Use our tasty ingredients...

Extra Virgin Olive Oil, 500ml/16.9fl.oz

Olive Oil with Thyme, 250ml/8.4fl.oz

getMageProduct

Filter by section

Filter by category

Filter by ingredient

Filter by year