If you haven’t made your own carbonara then you’re missing out on the queen of decadent spaghetti dishes. The carbonara sauce you buy in jars is thick, gloopy, bland and bears no resemblance to authentic carbonara. Don’t worry about cooking with eggs, the easy method I use means you get a silky sauce, not scrambled eggs. Whilst garlic isn’t strictly authentic in carbonara it’s so good for you I add it here for the benefits and flavour it brings but if you’re a stickler you can leave it out.
Serves 2 Adults & 2 Kids
1 tbsp olive oil
6 rashers smoked pancetta or bacon
3 garlic cloves
2 tbsp chopped parsley
3 large eggs
60g grated parmesan
- Put a large pan of salted water on a high heat. Choose a metal or glass mixing bowl that will sit on top of your water pan without falling in, this will be important later. Put the spaghetti into salted boiling water.
- Put the olive oil into a large frying pan on a medium to medium/high heat. Slice the bacon into small squares then fry gently so that the fat gets crispy and the flesh stays chewy.
- Crack the eggs into the mixing bowl and whisk thoroughly until smooth then grate in the parmesan and whisk again. Once the bacon is browned turn the heat down to medium low, add the garlic then cook for 2 minutes.
- When the spaghetti is cooked lift it out of the water using tongs or a spaghetti server and put it into the egg mixture. Leave a medium heat under the water pan. Put the bowl on top of the pan of water (this is called a double boiler in case you’re interested). The heat from the steam cooks the sauce without turning it into scrambled eggs.
- Stir the spaghetti to toss it in the sauce then tip the bacon in and stir again. Keep stirring and tossing the spaghetti regularly for 3 minutes while the spaghetti soaks up some of the sauce. The sauce should thicken slightly.
- After 3 minutes take the bowl off the pan then grind over some black pepper, sprinkle over the chopped parsley and serve.