Sunday, 28 August 2016


The classic carbonara - no cream in sight! 


  • 225g of Pancetta as a 1cm slice or thick cut Bacon
  • 4 cloves of Garlic
  • 3 tbsp of olive oil
  • 4 tbsp of dry White Wine
  • 2 large Eggs
  • 4 tbsp of freshy grated Romano Cheese
  • 50g of freshly grated Parmigiano-reggiano Cheese
  • freshy ground Black Pepper
  • 2 tbsp of chopped flat lead Parsley
  • 550g of pasta

Serves 6


Cut the bacon or pancetta into strips just over half a centimeter wide. 

Bash the garlic lightly to loosen the skin which you discard. Sauté in the olive oil gently until it is a golden brown. Do not allow it to burn or it will taste bitter. 
Remove the garlic and discard.

Now cook the bacon/pancetta in the garlic infused oil until it just begins to crisp. Add the wine and cook for two minutes before turning off the heat.

Beat the eggs in a large bowl and then stir in the cheeses, the pepper and the parsley.

Once the mixture is thoroughly incorporated add the hot, cooked, pasta and toss rapidly. Make sure the mixture coats the pasta evenly. The latant heat of the pasta will cook the egg.

Warm the pancetta/bacon quickly on a high heat and then mix with the pasta.

Toss throughly and serve with more grated Parmesan. 

Spaghetti Carbonara

No comments:

Post a Comment