Spaghetti alla carbonara
This simple, yet oh-so-luxurious, spaghetti alla carbonara recipe is always welcomed and makes a reassuring starter for any dinner party. The quantities given in Bryan Webb's recipe are starter-sized, but will serve three people as a main course. Plan carefully if making more dishes – this pasta recipe comes together quickly but it’s important that the hot drained pasta goes straight into the pan of bacon and is followed quickly by the creamy yolk mixture, as that needs to cook briefly in the residual heat.
Note that this is not a traditional carbonara recipe, as it contains pancetta instead of guanciale (cured pork cheek) and cream to create an extra rich sauce. If you're after the authentic, Italian version, take a look at our recipe on Great Italian Chefs.
Ingredients
Method
- 250g of spaghetti
- 200g of pancetta
- 1 tbsp of olive oil
- black pepper
- salt
- 6 egg yolks
- 120ml of double cream
- 75g of Parmesan
- black pepper
- salt
- 75g of Parmesan
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Spaghetti alla carbonara
