Simple Recipes: Spaghetti Carbonara

Carb Love

When I was younger, I would go through serious food phases..and they would usually involve pasta. Macaroni cheese was a major one; I’d eat it every Saturday for my dinner without fail. It took me a while to come round to carbonara, with most restaurants in the UK making it an extremely rich and creamy dish with a decidedly smoked flavour. It was only when I started cooking it for myself that I got hooked!

So! With all the talk of Italy around here lately, and a couple requests after posting pictures of my lunch on Instagram, I decided I’d pop up my method – a super quick way to satisfy all your carby needs!

You’ll need…

Spaghetti

2 Large Eggs

Pancetta (or if you want to keep it traditional, use guanciale)

Parmesan

Pecorino

Freshly ground black pepper

Optional extras: Garlic, Rosemary

Method

Grab enough spaghetti for two (you’ll have to forgive me – I make this by eye, and usually find that’s the best way – you know what you like, so simply add more or less if needed!) and cook it until it’s al dente. Set it aside, but keep some of the pasta water – you’ll need it in bit!

Get a nice big heavy pan nice and hot and add your pancetta or guanciale. I know it’s not traditional, but I like to cook mine with a little garlic and rosemary in the pan as they are both flavours I adore. I almost like my pancetta burnt to a crisp, but take yours off the heat when it’s golden and to your taste.

In a bowl or jug, mix together your eggs and cheese. Again, I don’t weigh the cheese – I just throw in a good handful. 50g of each cheese is a good bet! Mix in some of your ground black pepper.

Now add your spaghetti into the pan with your pancetta and a splash of your pasta water, give it a good stir, and then throw in your mixture of eggs and cheese, stirring it fast enough for the eggs to thicken without scrambling at the bottom (don’t do this with the heat on!)

If you like yours a little more saucy, just throw in a little more of the pasta water. Serve with a liberal sprinkling of cracked black pepper.

Ta-da!

Enjoy! If you have any secrets for cooking carbonara, I’d love to hear in the comments below.

Also! If there is anything else you’ve spotted me munching on Instagram that you’d like to hear more about, be sure to let me know!

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