Classic Carbonara
Creamy, rich, and irresistibly silky, carbonara is a dish that’s all about simplicity done right!
Servings: 2
Preparation Time: 10 minutes
Cooking Time: 15 minutes
Ingredients:
- 200g spaghetti
- 2 large Nulaid eggs + 2 extra yolks
- 100g pancetta or streaky bacon, diced
- ½ cup (50g) finely grated Pecorino Romano or Parmesan cheese
- 1 clove garlic, peeled and left whole (optional)
- Freshly ground black pepper, to taste
- Salt, to taste
- 1 tbsp olive oil
How To Make Classic Carbonara
- Bring a large pot of salted water to a boil and cook the spaghetti until al dente.
- Reserve about ½ cup of the pasta water before draining.
- In a bowl, whisk together the eggs, yolks, cheese, and a generous amount of black pepper until smooth.
- In a pan over medium heat, add the olive oil and sauté the garlic (if using) for about a minute to infuse flavour, then remove it.
- Add the pancetta or bacon to the pan and cook until crispy.
- Reduce the heat to low, add the drained spaghetti to the pan, and toss to coat in the rendered fat.
- Remove the pan from the heat, then slowly pour in the egg mixture, tossing continuously to create a creamy sauce.
- If needed, add reserved pasta water a little at a time to loosen the sauce.
- Serve immediately with extra grated cheese and more black pepper.