Spaghetti Carbonara

Spaghetti Carbonara

April 17, 2018 0 By RimmersRecipes

Just a handful of ingredients makes a fantastic carbonara and, done properly, it’s a thing of beauty.

Carbonara is an Italian pasta dish from Rome made with egg, hard cheese, guanciale, and pepper. The recipe is not fixed by a specific type of hard cheese or pasta. The cheese is usually Pecorino Romano.

Nutritional Servings per serving

 CaloriesFatSaturatesProteinCarbsSugarsSaltFibre
 860 47.5g16.5g37.8g74.8g3.6g3.3g3.1g
Print Recipe
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Course Main Dish
Cuisine Italian, Pasta
Prep Time 5 Minutes
Cook Time 10 Minutes
Servings
People
Course Main Dish
Cuisine Italian, Pasta
Prep Time 5 Minutes
Cook Time 10 Minutes
Servings
People
Instructions
  1. Put the egg yolks into a bowl, finely grate in the Parmesan, season with pepper, then mix well with a fork and put to one side.
  2. Cook the spaghetti in a large pan of boiling salted water until al dente.
  3. Peel the garlic, then crush with the palm of your hand, add it to the pan with a little olive oil and leave it to flavour for 1 minute. Stir in the lardons, then cook for 4 minutes, or until it starts to crisp up.
  4. Pick out and discard the garlic from the pan, then, reserving some of the cooking water, drain and add the spaghetti. Toss well over the heat so it really soaks up all that lovely flavour, then remove the pan from the heat.
  5. Add a splash of the cooking water and toss well, season with pepper, then pour in the egg mixture – the pan will help to cook the egg gently, rather than scrambling it. Toss well, adding more cooking water until it’s lovely and glossy.
  6. Serve with a grating of Parmesan and an extra twist of pepper.
  7. Tip......... to make it extra creamy add 50ml double cream to the egg mixture.