Are you a pasta lover? Do you love Italian cuisine and the taste of bacon? If so, then this is the perfect recipe for you. Carbonara is an Italian dish that originated in Rome during World War II when eggs were used as a substitute for scarce ingredients like cheese and cream. It’s quick to make (just 10 minutes!) but it tastes delicious! Give it try today.
How to make Carbonara
- In a large frying pan add the oil , pancetta and hot pepper flakes (if using) cook on medium heat until the pancetta is cooked (but not too crispy). Stirring often so the pancetta doesn’t burn.
- While pancetta is cooking , boil a large pot of water, when the water has boiled add some salt and the pasta and cook until al dente.
- While pasta is cooking, in a small bowl beat the 3 eggs, then add the parmesan and mix very well.
- When the pasta is cooked turn the heat back on the pancetta (to medium high), add the drained pasta toss together to combine well for about 20-30 seconds.
- Remove the pan from the heat add the egg mixture, constantly tossing together, add a tablespoon or two of pasta water to make sure it is very creamy and continue to toss until well blended.
- Top with parmesan cheese if desired. Serve immediately.
The recipe for carbonara is simple and delicious, so give it a try. It only takes about 20 minutes to make this meal that will satisfy your pasta craving any day of the week. We hope you enjoy!
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- 100g Guanciale
- 100g pecorino cheese
- 3 large eggs
- 350g spaghetti
- sea salt and freshly ground black peppe
STEP 1 Put a large saucepan of water on to boil.
STEP 2 Dice 100g Guanciale , having first removed any rind. Finely grate 100g pecorino cheese
STEP 3 Beat the 3 large eggs with grated cheese in a medium bowl and season with a little freshly grated black pepper. Set everything aside.
STEP 4 Add 1 tsp salt to the boiling water, add 350 g spaghetti and when the water comes back to the boil, cook at a constant simmer, covered, until al dente (just cooked).
STEP 5 While the spaghetti is cooking, fry the guanciale with little olive oil.
STEP 6 Leave to cook on a medium heat for about 5 minutes, stirring often, until the guanciale is golden and crisp.
STEP 7 Keep the heat under the guancialeon 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 8 Take the pan of spaghetti 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 9 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 10 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.
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