It's all about taste!

Menu
  • Home
  • Browse Recipes
Ultimate spaghetti carbonara recipe Recipe
Ultimate spaghetti carbonara recipe
  • Cook Time: 15 mins
  • Serving: 4 Persons
Nutrition facts (per portion)

Nutrition facts (per portion)

  • Calories: 655
  • Carbohydrate Content: 66g
  • Fat Content: 31g
  • Fiber Content: 3g
  • Protein Content: 32g
  • Saturated Fat Content: 16g
  • Sodium Content: 2.02g
  • Sugar Content: 0g

Ultimate spaghetti carbonara recipe Recipe

By 2021-06-25

Ultimate spaghetti carbonara recipe is a Pasta recipe for 4 people, takes only 15 mins; recipe has pancetta, pecorino and parmesan.

Ingredients

  • Garlic Clove - 2 plump garlic cloves, peeled and left whole
  • Parmesan - 50g parmesan
  • Spaghetti - 350g spaghetti
  • Pancetta - 100g pancetta
  • Unsalted Butter - 50g unsalted butter
  • Salt - sea salt and freshly grated black pepper
  • Large Egg - 3 large eggs
  • Pecorino - 50g pecorino cheese

Instructions

  1. Put a largesaucepanof water on to boil.
  2. Finelychopthe 100g pancetta, having first removed any rind. Finely grate 50g pecorino cheese and 50g parmesan and mix them together.
  3. Beatthe 3 large eggs in a medium bowl and season with a little freshly grated black pepper. Set everything aside.
  4. Add 1 tsp salt to the boiling water, add 350g spaghetti and when the water comes back to the boil, cook at a constant simmer, covered, for 10 minutes or until al dente (just cooked).
  5. Squash2 peeled plump garlic cloves with the blade of a knife, just to bruise it.
  6. While the spaghetti is cooking, fry the pancetta with the garlic. Drop 50g unsalted butter into a large frying pan or wok and, as soon as the butter has melted, tip in the pancetta and garlic.
  7. Leave to cook on a medium heat for about 5 minutes, stirring often, until the pancetta is golden and crisp. The garlic has now imparted its flavour, so take it out with a slotted spoon and discard.
  8. Keep the heat under the pancetta on low. When the pasta is ready, lift it from the water with a pasta fork or tongs and put it in the frying pan with the pancetta. Don't worry if a little water drops in the pan as well (you want this to happen) and don't throw the pasta water away yet.
  9. Mix most of the cheese in with the eggs, keeping a small handful back for sprinkling over later.
  10. Take the pan of spaghetti and pancetta off the heat. Now quickly pour in the eggs and cheese. Using the tongs or a long fork, lift up the spaghetti so it mixes easily with the egg mixture, which thickens but doesn't scramble, and everything is coated.
  11. Add extra pasta cooking water to keep it saucy (several tablespoons should do it). You don't want it wet, just moist. Season with a little salt, if needed.
  12. Use a long-pronged fork to twist the pasta on to the serving plate or bowl. Serve immediately with a little sprinkling of the remaining cheese and a grating of black pepper. If the dish does get a little dry before serving, splash in some more hot pasta water and the glossy sauciness will be revived.

Author Chef Soomro info@recipecialist.com

If you are a chef, no matter how good a chef you are, it's not good cooking for yourself; the joy is in cooking for others - it's the same with music.

Recipecialist

A family cooking and food blog with hundreds of healthy and yummy recipes; whether you are cooking a feast for the holidays or just need some great ideas for dinner, we have you covered with recipes, cooking tips, and more!

Media Partners

  • Namecheap
  • Cloudways
  • Banggood
  • DigitalOcean
  • ShareaSale
  • CHICNICO
  • Geekbuying

Recipes

  • Home
  • Submit Recipe
  • Browse Recipes
© Recipecialist.com. All Rights Reserved.