Creamy Carbonara
Quick & Easy Family Favorite
A rich and creamy Italian classic made with crispy pancetta, eggs, and a blend of pecorino and parmesan cheeses. This quick carbonara delivers restaurant-quality results in just 25 minutes.
Equipment
Ingredients
Ingredients
pancetta
100 g
pecorino cheese
50 g
parmesan cheese
50 g
large eggs
3 piece
spaghetti
350 g
garlic cloves (peeled)
2 piece
unsalted butter
50 g
single cream
100 ml
Instructions
Prepare the cheese
Finely grate the pecorino and parmesan cheeses and mix them together in a bowl.
Beat the eggs
Beat the 3 large eggs in a medium bowl and set aside.
Boil water for pasta
Put a large saucepan of water on to boil.
Cook the spaghetti
Add 1 tsp salt to the boiling water, add the spaghetti and cook at a constant simmer, covered, for 10 minutes or until al dente.
Fry pancetta and garlic
Melt butter in a pan, squash the peeled garlic cloves with the blade of your knife and add to the pan with the pancetta. Fry on medium heat for about 5 minutes, stirring often.
Remove garlic
Once the pancetta is cooked, scoop out the garlic and discard. Keep the heat under the pancetta on low.
Mix cheese with eggs
Mix most of the cheese in with the eggs, keeping a small handful back for sprinkling over later.
Combine pasta with pancetta
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. A little water dropping in the pan is fine.
Create the creamy sauce
Take the pan off the heat. Quickly pour in the eggs and cheese. Using tongs or a long fork, lift up the spaghetti so it mixes easily with the egg mixture, which thickens but doesn't scramble.
Finish with cream
Add the cream and continue lifting the spaghetti to coat it thoroughly.
Serve immediately
Serve the creamy carbonara immediately, sprinkling the remaining cheese over the top.
Original recipe
Storage
Best served immediately. Leftovers can be stored in the refrigerator for up to 2 days. Reheat gently to avoid scrambling the eggs.
Notes
• The key to perfect carbonara is working quickly when adding the eggs to prevent scrambling
• Reserve some pasta water to help create a silky sauce if needed
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