Spaghetti Carbonara
This easy spaghetti carbonara recipe is perfect for a quick weeknight meal!
Servings: 4
Calories: 440kcal
Ingredients
- 200 g spaghetti
- 2 eggs - room temperature
- 100 g pancetta or bacon diced
- 150 g grated Parmesan cheese
- Dried Oregano for garnish
- Salt and black pepper to taste
Instructions
- Boil the spaghetti according to the pack instructions. Reserve one cup of the boiling water.
- Heat a non-stick frying pan and cook the pancetta/bacon over a medium heat for 5-7 minutes until crispy, add some black pepper.
- Meanwhile, start making the carbonara sauce - combine the egg, Parmesan and lots of black pepper in a large bowl and whisk gently. Add one tbsp of the hot water that you saved from the spaghetti, keep adding water one tbsp at a time until you reach the creamy egg cheese consistency.
- On a medium heat add the spaghetti to the bacon pan and 1 tbsp of hot water to stop the pasta from frying. Add the sauce and keep moving and tossing your pan so the egg cheese sauce doesn’t scramble. Give it one more tbsp of water.
- Drizzle with black pepper and dried oregano to garnish. Serve immediately.
Notes
Cooking the spaghetti
When cooking the spaghetti grab it with both hands when adding it to the water, twisting it so it doesn't stick together. Only put a tiny amount of salt in the water because the parmesan cheese is very salty. The spaghetti should be al dente when you take it out - also don’t rinse it after boiling as the starch helps the consistency of the sauce.Adding A Garlic Flavour To Carbonara
If you are a garlic fan, you can add some when you are cooking the bacon. Just add a clove of slice garlic into the pan when you are frying the bacon and remove it once the bacon is cooked.Nutrition
Serving: 1 | Calories: 440kcal | Carbohydrates: 21g | Protein: 22g | Fat: 29g | Saturated Fat: 12g | Polyunsaturated Fat: 14g | Cholesterol: 152mg | Sodium: 1013mg | Fiber: 1g | Sugar: 1g
