Spaghetti carbonara

Name: Spaghetti carbonara
Total time: 25 min
Cuisine: Italian
Ingredients: 400g spaghetti; 150g pancetta cubes, or guanciale; 3 large eggs; 3 large egg yolks; 60g pecorino romano, finely grated; 30g parmesan, finely grated; 2 tsp freshly ground black pepper; 1 tbsp olive oil

Silky egg and cheese sauce with crisp pancetta. No cream, just pasta water and pepper.

Nut free

Time25 min
LevelMedium
Costabout £1.63 a head

4 servings

Ingredients

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400 gspaghetti
150 gpancetta cubesor guanciale
3large eggs
3large egg yolks
60 gpecorino romanofinely grated
30 gparmesanfinely grated
2 tspfreshly ground black pepper
1 tbspolive oil

Method

1
Bring a large pan of well salted water to the boil. Cook the spaghetti for 10 minutes until al dente.
10 min
2
Meanwhile, fry the pancetta in the oil in a large frying pan over a medium heat for 8 minutes until crisp. Take off the heat.
8 min
3
Whisk the whole eggs, yolks, pecorino, parmesan and half the pepper in a bowl.
4
Scoop out a mugful of pasta water, then drain the spaghetti.
5
Add the spaghetti to the pancetta pan, off the heat. Quickly pour in the egg mixture with 4 tbsp of pasta water and toss hard for 1 minute until glossy and creamy.
6
Loosen with more pasta water if needed. Serve straight away with the rest of the pepper.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.