Perfect Spaghetti Carbonara
A classic Italian pasta dish from Rome simply made with egg yolks, hard cheese, cured pork and black pepper, spaghetti carbonara is the ultimate comfort food dish and so quick to prepare
10 minutes prep, 15 minutes cook
Serves 4
Ingredients
400g Garofalo Spaghetti
400g Guanciale (or pancetta)
8 egg yolks
200g Pecorino Romano, grated
50g Parmesan cheese, grated
Black pepper
Method
Cut the guanciale in chunks and cook gently in a pan until crispy. Put the guanciale aside and keep the fat in the pan.
Set a small amount of the grated cheese to one side, then in a bowl whisk the egg yolks with the grated cheeses and a generous amount of black pepper.
Cook the pasta until al dente (approx. 3 minutes less than the cooking time on the pack), then put in the pan with the guanciale fat and add some pasta water. Stir until the past is coated. Turn the heat down and stir in the set aside cheese to cool the pasta down. Now add the egg and cheese mixture to the pasta and stir fast! Be careful not to overcook the eggs, remove from the heat if necessary. Continue stirring to create a creamy sauce coating all the pasta.
Serve with the crispy guanciale on top, extra grated cheese and black pepper. Buon appetito.
More recipes to try
Great British Food Awards
Award winning foods
No-bake Fifteens that steal the show at bake sales
Short on time but still want a show-stopping sweet treat? This easy Fifteens recipe is a no-bake Northern Irish favourite, packed with coconut, cherries and marshmallows…