Carbonara
I always thought carbonara was made with cream until I did some research and I was genuinely surprised to discover there isn’t a drop of cream in sight. It’s lighter than the traditional creamy pasta dishes you might be used to, which means you can enjoy a little more — just make sure you read the top tip before you start cooking. A classic carbonara proves that simple ingredients can make something truly special: silky, glossy sauce, salty pancetta and perfectly cooked pasta coming together in minutes.
It’s the ultimate speedy pasta dish — rich, creamy and full of flavour, yet made with just a handful of everyday ingredients, perfect for a quick but comforting dinner
What goes well alongside this dish?
Whenever I have this pasta, I like to add some warm garlic bread and a simple side salad on the side — it brings a lovely bit of freshness and crunch.
Top tip
When making this dinner, don’t be tempted to heat the pasta after the egg mixture has been added, otherwise you will end up with scrambled eggs. The heat from the recently used saucepan and pasta will be enough to create a creamy sauce.
Carbonara
Ingredients
- 2 tbsp olive oil
- 250 g diced smoked pancetta (or 6 rashers smoked back bacon)
- 4 eggs
- 6 tbsp freshly chopped flatleaf parsley or 1 tbsp of dried parsley
- 500 g farfalle or any dried pasta shape
- pinch of salt and pepper
Instructions
- Bring a large saucepan of salted water to boil and cook the pasta according to the packet instructions.
- In the meantime, heat the oil over a medium heat and fry the pancetta/bacon until golden and crispy. Remove from the heat and set aside.
- In a bowl, whisk the eggs, half the parmesan, the parsley. Season with salt and pepper, set aside.
- Once the pasta is cooked, drain and tip back into the same saucepan in which you cooked it in.
- Add the fried pancetta to the pasta and pour over the egg mixture. Mix together for 1min, check if it needs more seasoning and serve immediately with the remaining cheese and maybe some garlic bread.
Top tip
- Don't be tempted to heat the pasta after the egg mixture has been added, otherwise you will end up with scrambled eggs. The heat from the recently used saucepan and pasta will be enough to create a creamy sauce.