I actually think Carbonara is one of my favourite ever meals. It’s one of those meals I could always be in the mood for, tastes incredible and is actually so simple to make! There are so many different ways to make a Carbonara but my personal favourite is when it doesn’t involve cream. In this recipe you can substitute the bacon for pancetta, both work just as well but I do prefer the softness of the bacon with the pasta.
Ingredients (Serves 4) (or 3 big portions)
- 200g bacon chopped
- 2 garlic cloves
- 60g pecorino grated
- 60g parmesan grated
- 3 large eggs
- 350g spaghetti
- 50g unsalted butter
- freshly ground black pepper
Method
1. Boil a kettle and pour the water into a sauce pan, bring the water to a boil on a high heat
2. Once the water is bubbling, sprinkle in a generous pinch of salt and add the spaghetti, cook for 8-9 minutes until the pasta is cooked al dente
3. While the pasta is boiling, peel the garlic and leave the clove whole, press down on the garlic with the flat edge of the knife to bruise it
4. In a large frying pan, melt the butter on a medium to high heat, and then add the bacon and garlic and cook for around 6 minutes, once cooked the garlic clove can be removed and disposed, turn the heat down to low
5. While the bacon is frying, crack 3 eggs into a bowl with a generous grind of black pepper (20 grinds per person) and give a good whisk
6. Add in both the pecorino and parmesan into the bowl (leave a little parmesan aside for garnish) and mix the eggs and cheese together till combined
7. Once the pasta is cooked, drain the pasta but leave a small amount of pasta water so the spaghetti strands are still quite moist
8. Take the pancetta off the heat and pour the drained pasta into the pan and mix in the pancetta
9. Pour half the egg and cheese mix onto the pasta, use some tongs to pick up the pasta and mix in the sauce to avoid the eggs scrambling, once mixed pour the remaining sauce and mix again
10. Serve with the remaining parmesan and a generous grind of black pepper
