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 6–8 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.