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Classic carbonara
- Helena Busiakiewicz
Published: June 13, 2024 at 10:57 AM
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Serves 2
Easy
Prep: 10 mins
Cook: 15 mins
A star rating of 5 out of 5.2 ratingsRate
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Spaghetti carbonara is traditionally made with guanciale (cured pork jowl), but smoked pancetta works well, too. Prep all your ingredients first, as it comes together quickly
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Try this classic carbonara recipe, then try our celeriac carbonara, leek carbonara and vegan carbonara. Now try more Italian recipes.
Classic carbonara recipe
Ingredients
Nutrition
-
200g bucatini or spaghetti
-
75g guanciale
cut into thick lardons
-
3 egg yolks (for the best colour, use golden yolk eggs)
-
50g parmesan
finely grated, plus extra to serve
-
30g pecorino
finely grated
Nutrition: per serving
- kcal745
- fat31.8g
- saturates14.6g
- carbs75.7g
- sugars2.9g
- fibre4.3g
- protein36.7g
- salt1.9g
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Method
-
step 1
Put a large pan of salted water on to boil. Once boiling, cook the pasta following pack instructions.
-
step 2
While the pasta cooks, put the guanciale in a large frying pan and turn it on to a medium-low heat – starting in a cold pan helps render the fat and make it really crisp. Cook for 6-7 mins or until it has released lots of fat and is very crisp.
-
step 3
Meanwhile, whisk together the egg yolks, parmesan, pecorino, a pinch of salt and 20 twists of black pepper. Add in 2-3 tbsp of the guanciale fat, whisking it well to combine.
-
step 4
Once the pasta is cooked, reserve a large mugful of the cooking water and transfer the pasta straight into the pan with the guanciale. Mix really well and take off the heat.
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step 5
Add the egg mixture and some of the cooking water into the pasta pan and mix very quickly and thoroughly, adding a little more pasta water as necessary to emulsify the sauce – it is done when it’s silky and glossy.
-
step 6
Serve with an additional sprinkling of parmesan and black pepper, if you like.
Now try more pasta recipes.
Authors
Helena Busiakiewicz
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A star rating of 5 out of 5.2 ratings
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