Saturday 29 October 2016

Spaghetti Carbonara Recipe

Spaghetti Carbonara Recipe

Here is the complete recipe for Spaghetti Carbonara.


1. 400g dried spaghetti

2. 2 tbsp extra virgin olive oil

3. 150g pancetta, cut into thick, short matchsticks

4. Black pepper

5. 4 large egg yolks, beaten

6. 100g parmesan, grated

7. 20g pecorino, grated


1. Bring a large pan of salted water to the boil and cook the spaghetti according to the packet’s instructions.

2. Meanwhile, heat the olive oil in a large, heavy-based frying pan and saute the pancetta until it is starting to crisp and is turning golden brown.

3. Just before the spaghetti is done, scoop out a cupful of the cooking water and set aside. Drain the pasta and transfer to the pan of pancetta. While still on a low heat, coat every strand of spaghetti with the oil and make sure the pancetta is well incorporated. Add a few good twists of black pepper, too.

4. Remove the pan from the heat. Add the egg yolks and parmesan, then stir well with a splash or two of cooking water. Continue until the glossy sauce coats all the pasta strands.

5. Divide equally on to four warmed plates. Add the grated pecorino and a few more twists of black pepper.



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