Spaghetti carbonara. One of my all time favourite recipes. Every time I go to say, an Italian restaurant, straight away I am ordering carbonara! I always crave it, but what would be even better, is if I had the perfect recipe to make it from the comfort of my own home! There has been several times where I have made the pasta to try and find the perfect one, and well, here it is!
This amazing carbonara recipe takes only 15 minutes to prepare and 15 minutes to cook, making a silky, creamy pasta with crispy pancetta which you will fall in love with straight away. This recipe makes 4 servings, and each serving only has 655 calories per serving, which is good for a traditional carbonara but is still bursting with all of the best flavours!
So, have I convinced you yet? Cause it is time to start getting your ingredients together to make the perfect creamy carbonara pasta!
Ingredients!
There is surprisingly not to many ingredients that are needed to make this amazing, flavour filled pasta, so here is all you need;
100 grams of pancetta
50 grams of pecorino cheese
50 grams of parmesan
3 large eggs
350 grams of spaghetti
2 plump garlic cloves, peeled and left whole
50 grams of unsalted butter
sea salt and freshly ground black pepper
That is literally it! See, not many ingredients but I can guarantee it will still be one of the best moods to ever be made in your home, and pass your lips! So, how do we make this amazing pasta dish? Well, it isn’t difficult! Keep reading to get step by step instructions on your next big meal for the family dinner.
Carbonara steps!
Step 1
Start off by putting a large sauce pan of water with a pinch of water on to boil and then chop up your weighed out pancetta after removing all the rind. . Finely grate 50 grams of pecorino cheese and 50 grams of parmesan and mix them together.
Step 2
Beat the 3 large eggs in a medium bowl and season with a little freshly grated black pepper. Set everything aside. Add 1 tsp salt to the boiling water, add 350 grams of 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 2 peeled plump garlic cloves with the blade of a knife, just to slightly bruise it. Chop it all up and crush them around your chopping board until they turn into a paste. While the spaghetti is cooking, fry the pancetta with the garlic. Drop 50 grams unsalted butter into a large frying pan or wok and, as soon as the butter has melted, tip in the pancetta and garlic.
Step 6
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. 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 7
Mix most of the cheese in with the eggs, keeping a small handful back for sprinkling over later. Then pick up your pan of ham and pasta off of the heat. Quickly stir it whilst pouring in the cheese and egg. If you want to mix the egg through easier to ensure it cooks and thickness use tongs to lift up the pasta and mix it.
Step 8
Add extra water from the water that the pasta cooked in to keep it saucy (several table spoons should do it). You don’t want it too wet, just moist. Season with a pinch of salt, if you feel it is needed. 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 and some salt. if you want, garnish with chopped parsley and parmesan.
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