Spaghetti Carbonara
Discover how to make superb spaghetti carbonara. This cheesy pasta dish is an Italian favourite and with the right technique, you can make it perfect every time
Method
Based on 4 servings, adjust as needed.
Step 1
Put a large saucepan of water on to boil.
Step 2
Finely grate the pecorino cheese and the parmesan and mix them together.
Step 3
Beat the eggs in a medium bowl and season with a little freshly grated black pepper. Set everything aside.
Step 4
Season the boiling water with salt, add the 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).
Step 5
Squash the peeled plump garlic cloves with the blade of a knife, just to bruise it.
Step 6
While the spaghetti is cooking, fry the pancetta with the garlic. Drop the butter into a large frying pan or wok and, as soon as the butter has melted, tip in the pancetta and garlic.
Step 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.
Step 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.
Step 9
Mix most of the cheese in with the eggs, keeping a small handful back for sprinkling over later.
Step 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.
Step 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.
Step 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.
- Ingredients
- Based on 4 servings
-
100g Pancetta 1x Sainsbury's Italian Cubetti Di Pancetta 200g -
50g Pecorino Cheese 1x Sainsbury's Pecorino Romano Cheese 170g -
3 Large Eggs 1x The Happy Egg Co. Free Range Large x6 -
350g Spaghetti 1x De Cecco Spaghetti Pasta 500g -
50g Unsalted Butter 1x Sainsbury's British Butter, Unsalted 250g -
Maldon Salt, to taste 1x Maldon Sea Salt Flakes 250g -
50g Parmesan 1x Sainsbury's Parmigiano Reggiano Cheese 200g -
2 Plump Garlic Cloves, peeled and left whole 1x Sainsbury's Garlic