Spaghetti Carbonara is one of my favourite pasta dishes! I love how creamy it is, it always amazes me how the authentic version of this dish doesn't include any cream. It's simply the starch from the pasta water combining and emulsifying with the cheese and egg yolks which creates a silky delicious sauce.
I like to use Pancetta in my recipe because its easy to get hold off, but guanciale is better if you can get your hands on it. If not, use streaky bacon.
I have listed pecorino romano here as the cheese of choice, but if you can't find that use parmesan cheese instead.
- 160 g dried spaghetti
- 1/2 tsp salt
- 1 clove garlic, chopped
- 80g Pancetta, diced
- 1 Handful fined grated pecorino romano
- 3 egg yolks
- 1. Cook the spaghetti according to the packet instructions
- 2. Meanwhile fry the garlic in a little olive oil. Add the Pancetta and cook until crispy
- 3. In a separate bowl, add the egg yolks and mix in the cheese to make a paste
- 4. Once the pasta is cooked, add it to the frying pan with the Pancetta, scraping any crispy bits off the bottom. Turn off the heat.
- 5. Add in a ladleful of the pasta water, mix thoroughly and then add the egg yolk mixture, stirring constantly to avoid scrambling.
- 6. The starchy water will combine with the cheese and eggs and emulsify to create a really creamy sauce
- 7. Enjoy!