Spaghetti Carbonara
Community member
"A traditional way of making Spaghetti Carbonara - no cream necessary. Leave to sit for a minute and the sauce will slightly thicken. Don’t add oil to the pasta as it will coat the pasta and the sauce won’t stick."
Difficulty
Easy 👌Ingredients
Utensils
frying pan, saucepan, tongs
Step 1/8
- frying pan
- saucepan
- tongs
Mise En Place. Set up ingredients and utensils.
Step 2/8
- 2 cloves garlic
- Butter
Place butter with a little oil to rise the burning temp on a low heat with garlic and some Parmesan rind. Place the water on for the pasta with a good pinch of salt. (Just below sea level concentrate).
Step 3/8
- spaghetti
- pancetta
Add Pancetta to the pan - keep on a low heat so that the fat melts into the pan. Important for the sauce. Place the pasta into the water once boiling. Remember to cook for 1 minute less than the package says. It’ll keep cooking once off the heat.
Step 4/8
- Parmesan
- 3 egg yolks
- black peppercorn
Mix egg yolks, grated Parmesan and black pepper.
Step 5/8
Remove the garlic and the rind from the pan.
Step 6/8
Turn off all heat sources once pasta is aldenté. Using tongs, place the spaghetti into the pancetta with a little of the starch water. Keep stirring and mixing until any sizzling has stopped.
Step 7/8
Add the egg mix and stir into the pan until is cooks through. You can add a little more starch for a wetter sauce. Grate in more Parma and pepper to taste.
Step 8/8
Top with Parmesan and curly parsley if you wish
