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Mmmm, Spaghetti Carbonara!
Just the sound of it makes you think of a beautiful creamy dish; Soft spaghetti and crispy pancetta, covered in a creamy sauce topped with lashings of parmesan cheese Well that’s the problem, right there. There is no cream in a traditional Italian spaghetti carbonara If you follow along with my recipe below, you will learn how to make the perfect spaghetti carbonara in just 15 minutes, that you will be able to amaze your family, friends and loved ones withSpaghetti Carbonara Ingredients
200g Spaghetti 200g Pancetta (or smoked bacon lardons) 6 Large Free-Range eggs 50g Parmesan Cheese (finely grated) 2 tbsp Olive Oil Salt Black PepperSpaghetti Carbonara Method
Bring a pan of water to the boil, add a touch of salt, and then add the spaghetti. Bring back to the boil and then reduce heat and simmer for ten minutes. Whilst the spaghetti is simmering, heat the olive oil in a deep frying pan. Add the pancetta or bacon lardons, and fry for 3-4 minutes until crispy. Turn off the heat, but leave the frying pan on the stove, to retain it’s heat. Crack 3 whole eggs into a bowl. Add a further 2-3 egg yolks, some freshly ground black pepper and 2/3 of the grated parmesan, and whisk. When the spaghetti is cooked, drain it but retain some of the water. This will come in handy for loosening the sauce if the eggs start to cook too much. Put the spaghetti in the pan with the pancetta and quickly mix around, so it picks up the oil from the meat, but doesn’t lose it’s heat. Pour in the eggs/cheese mixture and mix in thoroughly. If the eggs start to cook, remove the pan from the residual heat on the stove, and add 1-2 tablespoons of the water from the spaghetti. Serve in a bowl, or on a plate, the choice is yours, and garnish with the remaining parmesan cheese. This could be made into an ova-vegetarian dish by substituting yeast flakes for the cheese, and quorn or tofu for the pancetta. Unfortunately the eggs are an essential part of the dish. Have fun with it, and let me know in the comments how you get on Chef Keith
Thanks for the fantastic video Keith 🙂
Looks so simple the way you have prepared that meal, might win some points with her indoors, so i will be giving this a go 🙂
Keep up the great work 🙂
Paul
marketingreveal.com
Great video ! Very easy to follow with clear instructions.
i like ur video demonstration. it looks easy to cook and i will try it myself.
thx for sharing.
What!!! No garlic?
If you want to add garlic you could just add some in with the pancetta 🙂
Love this video. thank you for sharing
An Italian approves! 🙂
Thank you 🙂
Nice one Keith! Once I tried carbonara the Classic Italian way you realise how bad the bastardised cream version is! I’ve made this with yolks only, I’ll have to try it with yolks and whole eggs next time.
Yum!
When my now teenage daughter was young she used to refer to carbonara as breakfast spaghetti.
When she and her senior class went to Rome last year she was the only one who knew what it was!
Finally someone that cook a real Italian Carbonara without cream !
So very true! The Italians don’t add cream and butter, so it’s not such a guilt trip enjoying Carbonara in Italia.
Compliments from Italy.Very good explanation of this recipe.Thank you for following our blog,for sure well follow you !
Thank you 🙂
Great Kieth you have taken the words out of my mouth as that is more or less how I make it although the tip for adding some pasta water is a good idea and something I will remember for the future. Thanks. Tomorrow I’m cooking wild Asparagus fritters if you like I’ll post you the recipe, but I guess you already know.
Great recipe and presentation!
Looks delsih. Luv to get an authentic recipe.
A very simple but effective recipe. Thanks for the new technique, I am definitely going to try this.
Great; informative video.
I really like the recipe. Reminds me of how my mom made it for my dad!
Wonderful. I have always loved spaghetti carbonara, but sometimes it is just too heavy with cream. Looks easy. I will have to try it, even though I rarely cook such things myself.
Come back and let me know how it went Terry
You would not want to know the first spaghetti carbonara recipe I learned.
I’m thinking that this one is much better and will try it out soon,
Thanx, MMW
Thanks for stopping by Monica.
Pop back and let me know how you liked it
One of my favorite Italian classics💕
This version contains the egg quantity that I think I will prefer over the recipe duplicated from the food network. (Sorry Food Network!) Thank you for sharing!
Mimi
Beautiful! With the right amount of eggs! A fave around our table. Thank you for sharing!
I was just considering making this for the guys for dinner last night and then today I see it in your feed! Nice video 🙂
Very well presented – I’m surprising my wife with this dinner tonight!
Guilty. I do use cream, it I refer to mine as cheap nasty pesto. (Capsicum, pesto and olives) So hungry now. Cheers,H
How do I follow your page? I’m not able to sign up for the newsletter? Cheers,H
So sorry Helen, the form had a glitch.
It’s fixed now, so go ahead and give it a try
I am going to make this asap!
Pop back and let me know how it went Tara 🙂
thanks for the tutorial, keith, this looks great and very doable. also thanks for following my blog, i look forward to doing the same with yours –
beth
One of my fav pastas. Gonna try it out. Thanks!
Sounds delicious. I’ll try the veggie version soon.
Yum. Yum yum
I like the tip about adding the water, in case you sense the eggs cooking. We visitors to your site are in good hands!
Delicious and great that no cream is needed! Thanks for the little secrets, too. Bon Appetit!
Finally carbonara made the Italian way! Yum! I’m hungry now..:)
I agree no cream, and your method is the same as mine and yes it’s one of my favorites, I do not understand who allowed cream in so many Italian dishes like the Alfredo sauce, No Cream.
I am a Chef of 40 plus years your video is nice done.
Thanks
Chef Ernie
Thank you..Carbonara made the correct way…no cream…Thank you for the follow, Keith 🙂