This Spaghetti Carbonara recipe is a wonderfully simple yet delicious pasta carbonara recipe. The origins of a carbonara sauce is a topic of debate and but pasta carbonara’s popularity is not.
Spaghetti carbonara recipes vary dramatically, but I like to cook a pasta carbonara that is as authentic as Greek cooking an Italian recipe can get (!)
You’ll see my spaghetti carbonara recipe is served in a parmesan basket. Watch video recipes below to see the making of my spaghetti carbonara.
The secret to a good pasta carbonara is to keep it simple and use the best quality ingredients you can get.
There are only a couple of ingredients in a spaghetti carbonara recipe so it pays dividends to get the best you can. I like to make spaghetti carbonara and serve it with an egg yolk on top to so when it’s served you can cut the yolk and let it meander through the pasta, but I appreciate not everyone wants that!
I’ve also added a tablespoon of cream to the mixture (literally just a tablespoon) – this isn’t part of an authentic pasta carbonara recipe but I do like a tiny bit – but don’t put more than a tablespoon! A spaghetti carbonara isn’t meant to have a ton of cream!
Before we get into my spaghetti carbonara recipe here are a few tips on cooking pasta:
Cooking Pasta Tips:
Here are a few tips on cooking pasta recipes:
- Don’t separate the pasta and the sauce – mix the pasta into the sauce to finish cooking for a minute
- The water that the pasta is cooked in goes quite cloudy and that is starch from the pasta; which makes it quite good to thicken sauces – a little water from the cooked pasta is a good thing to go into your sauce!
- And finally – it is easy to make your own pasta! Here’s how..
Watch my video recipes to see the making of my Spaghetti Carbonara Recipe served in Parmesan Basket.
Spaghetti Carbonara Recipe – Ingredients (serves 2):
Pasta (spaghetti is classic, but I prefer linguine) – enough for two people
2 whole eggs + 1 more yolk
1tbl double cream
Handful finely chopped parsley
Teaspoon ground black pepper
100g smoked pancetta diced into 2cm cubes (or smoked bacon as a decent substitute)
Small handful of freshly grated parmesan cheese (about 100g)
Dash of olive oil
2 egg yolks for garnish – optional
Carbonara Pasta – Method:
- Start cooking your pasta in salted water as per the packet instructions (you want to remove the pasta at al dente stage)
- Meanwhile; add a tiny drizzle of olive oil to a frying pan and fry your pancetta until just crispy then remove from the heat.
- In a bowl crack your two eggs and the other egg yolk and gently whisk; add the parsley (saving a tiny bit for garnish), cream and parmesan cheese and a teaspoon of ground black pepper.
- Once the pasta is cooked, pull the pasta from the pot with a pair of tongs and drop into the frying pan with the pancetta (don’t worry if a little water goes in aswell).
- Mix through the pancetta into the pasta and then pour in the egg mixture into the pasta and mix through. The residual heat of the pasta will cook through the eggs just enough.
- Assemble the dish – twirl the pasta with the tongs, lift it out and gently place in the middle of your bowl and if you are so inclined and fancy being uber-decadent, push a little dent into the middle of the pasta and gently place one raw egg yolk in the middle. Sprinkle with a little black pepper and parsley and serve!
Goes well with lots of chatter, a good dry white wine and especially well if served in my pretty little parmesan baskets!
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