Dead Good Spaghetti Carbonara
In this recipe, al dente spaghetti is tossed in a creamy, cheesy sauce enriched with crispy pancetta, creating a comforting and flavorful dish that is perfect for a cozy dinner at home. The combination of salty bacon, rich cream, and tangy Parmesan cheese will surely satisfy your cravings for a hearty and delicious meal.
— Constant Cookbook
Ingredients
- 250g spaghetti
- butter
- 1 shallot , finely chopped
- 2 garlic cloves , finely chopped
- 6 rashers of streaky bacon , chopped
- 2 eggs
- 142ml carton single cream
- 25g Parmesan , finely grated
Instructions
- Put a large saucepan of water on to boil.
- Finely chop the 100g pancetta, having first removed any rind. Finely grate 50g pecorino cheese and 50g parmesan and mix them together.
- Beat the 3 large eggs in a medium bowl and season with a little freshly grated black pepper. Set everything aside.
- Add 1 tsp salt to the boiling water, add 350g spaghetti and when the water comes back to the boil, cook at a constant simmer, covered, for 10 minutes or until al dente (just cooked).
- Squash 2 peeled plump garlic cloves with the blade of a knife, just to bruise it.
- While the spaghetti is cooking, fry the pancetta with the garlic. Drop 50g unsalted butter into a large frying pan or wok and, as soon as the butter has melted, tip in the pancetta and garlic.
- Leave to cook on a medium heat for about 5 minutes, stirring often, until the pancetta is golden and crisp. The garlic has now imparted its flavour, so take it out with a slotted spoon and discard.
- Keep the heat under the pancetta on low. When the pasta is ready, lift it from the water with a pasta fork or tongs and put it in the frying pan with the pancetta. Don’t worry if a little water drops in the pan as well (you want this to happen) and don’t throw the pasta water away yet.
- Mix most of the cheese in with the eggs, keeping a small handful back for sprinkling over later.
- Take the pan of spaghetti and pancetta off the heat. Now quickly pour in the eggs and cheese. Using the tongs or a long fork, lift up the spaghetti so it mixes easily with the egg mixture, which thickens but doesn’t scramble, and everything is coated.
- Add extra pasta cooking water to keep it saucy (several tablespoons should do it). You don’t want it wet, just moist. Season with a little salt, if needed.
- Use a long-pronged fork to twist the pasta on to the serving plate or bowl. Serve immediately with a little sprinkling of the remaining cheese and a grating of black pepper. If the dish does get a little dry before serving, splash in some more hot pasta water and the glossy sauciness will be revived.
Yield
Serves 2
Nutrition
- Calories: 655 calories
- Fat Content: 31 grams fat
- Saturated Fat Content: 16 grams saturated fat
- Carbohydrate Content: 66 grams carbohydrates
- Fiber Content: 3 grams fiber
- Protein Content: 32 grams protein
- Sodium Content: 2.02 milligram of sodium
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