I find that a proper spaghetti carbonara (no cream here) delights with the most wonderful of flavours. From the chopped pancetta caramelised with garlic to the silky strands of spaghetti and a deliberate dusting of parmesan, given half the chance I would eat this classic Italian pasta dish every day of the week.
And given how quick and easy this loveliness is to make, there is no reason why you couldn’t!
Traditionally, pancetta or speck is used for this dish, but you are most welcome to use bacon, if you like. I also love to use leftover Christmas ham.
WINE PAIRINGS: Choose crisp, acidic whites, such as a Pinot Grigio, Fiano or Vermentino, to cut through the richness, or indulge in a lightly wooded Chardonnay. Red lovers can enjoy this pasta with a light-bodied, high-acid red, like an Italian Barbera or a young Pinot Noir, which will balance the creamy, salty flavours of the egg, parmesan and cured pork.
Forkfuls Of Deliciousness Spaghetti Carbonara
4
servings10
minutes15
minutesA generous sprinkling of freshly ground black pepper adds another level of yum to this easy pasta dish. Serve with garlic bread.
Stop your screen from snoozing (zzz)
Ingredients
400 g 14 oz packet dried spaghetti
2 tsp 2 tsp extra-virgin olive oil
120 g 4 1/4 oz pancetta, chopped (see intro notes)
2 large 2 large garlic cloves, crushed
100 g 3 1/2 oz finely grated parmesan (see notes, below)
Sea salt flakes, to season
Freshly ground black pepper, to season
4 large 4 large eggs, lightly whisked
Finely chopped parsley, to serve (optional)
Extra Extra finely grated parmesan, to serve
Method
- Cook spaghetti in a large saucepan of salted, boiling water following packet directions, or until al dente. Drain, reserving 1/4 cup pasta water. Return pasta to the saucepan.
- Meanwhile, place oil, pancetta and garlic in a frying pan and cook, stirring, until golden.
- Tip the pancetta mixture into the cooked spaghetti, add parmesan, then stir to coat the strands. Season with sea salt flakes and lots of pepper.
- Quickly stir whisked egg and pasta water into the pasta mixture until well combined and glossy (not scrambled). Serve immediately sprinkled with parsley, if using, and extra parmesan.
Notes
- Feel free to use a mix of parmesan and pecorino, if you like. Grating the cheese is best, rather than buying it pre-grated, as this grated cheese is coated so that it doesn’t stick together and won’t melt as well.
- I also love to add mushrooms to this dish, as they add incredible flavour. To do so, add 400g sliced cup or button mushrooms to the frying pan in step 2, and cook until softened and golden.
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