We’re diving into the world of Italian cooking with a timeless classic – Spaghetti Carbonara. This dish is all about simple, honest flavours that come together to create something truly special.
Imagine a plate of perfectly cooked spaghetti, coated in a velvety sauce made from eggs, cheese, and a touch of crispy pancetta. It’s creamy, savoury, and irresistible.
This is definitely a very popular dish, and one of my favourite comfort foods.
Grab your apron and gather your ingredients. Get ready to impress your taste buds and let’s bring a taste of Italy to our tables!
Indulgent Spaghetti Carbonara
Ingredients
- 3 large egg yolks
- 35g Parmesan cheese
- 150g pancetta cubes
- 200g dried spaghetti
- 1 lemon juice & zest
- Garlic olive oil
- Parsley to garnish
Directions
- In a bowl whisk the egg yolks, finely grated Parmesan, lemon zest, a tablespoon of lemon juice & season with black pepper. Mix well and put to one side for now.
- Bring a big pot of water to the boil, salt generously & cook the spaghetti until al dente.
- Heat the garlic oil in a frying pan & add the pancetta. Cook until crispy, which should take 5-10 mins.
- Drain the spaghetti, reserving some of the cooking water.
- Add the spaghetti to the pancetta pan & mix well over heat so the pasta really soaks up all that lovely flavour, then remove the pan from the heat.
- Add a splash of the cooking water to the pasta and season with pepper, then pour in the egg and cheese mixture. The residual heat from the pan will cook the egg slowly, rather than scrambling them. Mix well, adding a little more cooking water until you have a lovely glossy sauce.
- Serve with a grating of Parmesan, more black pepper to taste and a garnish of fresh parsley.
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