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Spaghetti Carbonara


I was running late this morning so other than my dragon fruit breakfast was a complete miss. So it seemed logical that I have both meals in one. I love carbonara because it takes 5 minutes and its eggy richness is so decadent and yet it takes as long as it takes to cook the pasta to prepare the whole dish.

Serves 4
– 8 egg yolks
– 250ml cream
– 200g finely grated Parmesan
– 200g pancetta finely chopped
– 1 tsp finely chopped parsley
– 800g cooked pasta
– salt & black pepper

Cook the spaghetti to pack instructions. Whilst the spaghetti is cooking fry the pancetta, use a bit of oil to get it started and then cook on a medium flame slowly to render all the fat out. Whilst the pancetta is cooking whisk the egg yolks, cream, Parmesan, black pepper and parsley together set aside.
To get a silky carbonara you want to make sure all you elements are ready at the same time. Your pasta should be drained and then immediately added to the hot pancetta and oil and stirred to coat the pasta. Then with the pan off the heat add your egg mixture and stir to combine, return to a very low flame and stir gently till the egg mixture has just thickened, it shouldn’t take longer than a minute or so. Check your seasoning and serve immediately, remember it will keep cooking.

For a delicious vegetarian option, cook up some black mushrooms cut into small chunks till crispy, I add garlic and chili to the oil I cook the mushrooms in, don’t crowd your pan you want the mushrooms to dry cook. The only other change I make is that I add the egg mixture to the pasta in the pasta pot after draining, and then I add the mushrooms, to keep the pastas golden colour.

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