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Spaghetti Carbonara Recipe

Ingredients

How to make it

  • Add spaghetti to a large pot of rapidly boiling salted water and cook according to directions.
  • Lightly mash the garlic with the flat side of a knife, enough to split it. Discard skin and saute the garlic in the olive oil on medium high until the garlic becomes a deep gold. Remove garlic and discard.
  • Cook the pancetta (or bacon) in the olive oil until it just begins to crisp at the edges, add the wine (or stock) and let it simmer for a couple of minutes then turn off the heat.
  • Beat the eggs lightly with a fork and add the freshly grated cheese, a generous grinding of pepper and the chopped parsley. Mix thoroughly.
  • Drain the spaghetti, reserving a ladle full of the pasta water*
  • Add the egg mixture to the spaghetti and toss thoroughly - the heat of the pasta will cook the egg and give the carbonara it's creamy texture.
  • Briefly reheat the pancetta (or bacon) over high heat, turn out the mixture into the pasta and toss thoroughly again.
  • Serve at once.
  • *If the pasta seems a little dry after adding the egg mixture and olive oil pancetta mixture add a little pasta water until the consistency is right.

Reviews & Comments 2

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    " It was excellent "
    leonora5 ate it and said...
    Fantastic recipe for this classic - will try this one soon.
    Was this review helpful? Yes Flag
    " It was good "
    notyourmomma ate it and said...
    Classically beautiful dish. Yum
    Was this review helpful? Yes Flag

The Cook

allican Maryborough, AU

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