cooklybookly
favorite
print
rate
PREP 20 minutes
TOTAL 20 minutes
Serves
US | METRIC

INGREDIENTS

  • 150 g Spaghetti
  • 150 ml Starchy Pasta Water
  • 4 Large Egg Yolks (Whites separated)
  • 200 g Pancetta (Diced)
  • 100 g Grana Padano (Finely grated)/Parmesan (Finely Grated)
  • Salt and Peper to taste (Season well with pepper)
Classic Carbonara

Classic Carbonara

Never have 4 ingredients sung together better....

  1. Mix your egg yolks and Grana Padano well together until a thick consistency. Season with a little salt but more pepper.
  2. In a frying pan on a medium high heat, add your pancetta and cook for 6-8 minutes or until evenly browned all over. Turn off the heat and leave in the pan.
  3. Cook your pasta off as per the packet instructions in heavily salted water. WHEN DRAINING YOUR PASTA SAVE THE REQUIRED PASTA WATER AND LEAVE TO ONE SIDE.
  4. Add the pasta back into the same pan as soon as it is drained and add in your egg mixture continually stirring the mix through the pasta.
  5. Pop the pot over the still hot hob and add the pasta water and pancetta and continue to mix through for 1-2 minutes until the sauce has thickened slightly. Don't let the mix get too hot or the eggs will scramble.
  6. Season the pasta to taste and serve with a little extra Grana Padano on top! Enjoy!

Enjoying food is just the best isn’t it?

Semi-finalist on BBC Britain's Best Home Cook.

Find me on Instagram- @imtheonewhocooks

Classic Carbonara

Classic Carbonara

Never have 4 ingredients sung together better....

PREP 20 minutes
TOTAL 20 minutes
favorite
print
rate
SERVES
US | METRIC

INGREDIENTS

  • 150 g Spaghetti
  • 150 ml Starchy Pasta Water
  • 4 Large Egg Yolks (Whites separated)
  • 200 g Pancetta (Diced)
  • 100 g Grana Padano (Finely grated)/Parmesan (Finely Grated)
  • Salt and Peper to taste (Season well with pepper)
  1. Mix your egg yolks and Grana Padano well together until a thick consistency. Season with a little salt but more pepper.
  2. In a frying pan on a medium high heat, add your pancetta and cook for 6-8 minutes or until evenly browned all over. Turn off the heat and leave in the pan.
  3. Cook your pasta off as per the packet instructions in heavily salted water. WHEN DRAINING YOUR PASTA SAVE THE REQUIRED PASTA WATER AND LEAVE TO ONE SIDE.
  4. Add the pasta back into the same pan as soon as it is drained and add in your egg mixture continually stirring the mix through the pasta.
  5. Pop the pot over the still hot hob and add the pasta water and pancetta and continue to mix through for 1-2 minutes until the sauce has thickened slightly. Don't let the mix get too hot or the eggs will scramble.
  6. Season the pasta to taste and serve with a little extra Grana Padano on top! Enjoy!

Enjoying food is just the best isn’t it?

Semi-finalist on BBC Britain's Best Home Cook.

Find me on Instagram- @imtheonewhocooks

Our social features are coming soon