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Spaghetti Carbonara

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Ingredients

150g Pancetta
50g Pecorino Cheese
50g Parmesan
4 Large Eggs
350g Spaghetti
2 Garlic cloves, peeled and left whole
50g Unsalted butter
sea salt and freshly grated black pepper
350g Spaghetti

Spaghetti Carbonara

  • Medium

Ingredients

Directions

Steps

1
Done

Put a large saucepan of water on to boil.
Finely chop the pancetta, Finely grate 50g pecorino cheese and 50g parmesan and mix them together.
Beat the 2 eggs and 2 yolks in a medium bowl and season with a little freshly grated black pepper. Set everything aside.

2
Done

Add 1 tsp salt to the boiling water, add spaghetti and when the water comes back to the boil, cook at a constant simmer, covered, for 10 minutes or until al dente.
Squash the garlic cloves with the blade of a knife, just to bruise it.
While the spaghetti is cooking, fry the pancetta with the garlic.
Drop 50g unsalted butter into a large frying pan or wok and, as soon as the butter has melted, tip in the pancetta and garlic.

3
Done

Leave to cook on a medium heat for about 5 minutes, stirring often, until the pancetta is golden and crisp. The garlic has now imparted its flavour, so take it out with a slotted spoon and discard.

4
Done

Keep the heat under the pancetta on low. When the pasta is ready, lift it from the water with a pasta fork or tongs and put it in the frying pan with the pancetta.
Mix most of the cheese in with the eggs, keeping a small handful back for sprinkling over later.

5
Done

Take the pan of spaghetti and pancetta off the heat. Now quickly pour in the eggs and cheese. Using the tongs or a long fork, lift up the spaghetti so it mixes easily with the egg mixture, which thickens but doesn’t scramble, and everything is coated.

6
Done

1 intro
4 mix cheese, cook pasta, fry panchetta/garlic
4 mix eggs, mix pasta in and eggs and cook
1 serve

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