> Recipes > Spaghetti

Spaghetti alla carbonara

Spaghetti alla carbonara

PT25M

1
Bring a pot of salted water to the boil to cook the pasta al dente, approximately 7-9 minutes. Meanwhile, cut the pancetta or bacon into matchsticks. Heat the olive oil in a large pan and fry the bacon slowly, so that it releases its own fat before becoming crispy. Season with some black pepper
  • 250g of spaghetti
  • 200g of pancetta
  • 1 tbsp of olive oil
  • black pepper
  • salt
2
In a mixing bowl, beat the egg yolks with the cream and season with salt and pepper. Stir in half the Parmesan cheese and set the remainder aside for garnish
  • 6 egg yolks
  • 120ml of double cream
  • 75g of Parmesan
  • black pepper
  • salt
3
Drain the cooked pasta thoroughly and immediately add to the pan of hot bacon. Pour in the cream mixture and stir to coat the pasta (the heat from the pasta will cook the egg slightly). Add the remaining Parmesan and serve
  • 75g of Parmesan

Ingredients

Metric

Imperial

  • Spaghetti carbonara

  • Comments ()

    Spaghetti alla carbonara

     
     

    (Editing)

    >

    This comment was edited

    Please enter text

    Comments must be less than characters

    This comment has been deleted

    Report this comment

    Please state your report in the space below

    Please enter text

    Reports must be less than 750 characters

    loading

    >

    Please enter text

    Comments must be less than characters

    (Editing)

    >

    This comment was edited

    Please enter text

    Comments must be less than characters

    This comment has been deleted

    Report this comment

    Please state your report in the space below

    Please enter text

    Reports must be less than 750 characters

    loading

    >

    Please enter text

    Comments must be less than characters

    Be the first to leave a comment on this page...
    ...   ...