Easy spaghetti carbonara
This easy spaghetti carbonara is a classic Italian favourite made with crispy pancetta tossed in a silky, rich egg and Parmesan sauce. Using just a handful of ingredients, it comes together in minutes for an effortless weeknight dinner. Toss the pasta off the heat to create a smooth, velvety coating without scrambling the eggs.
Ingredients
- Olive Oil7 ml
- Egg2 ცალი
- Milk15 ml
Instructions
6 steps- 1
Heat the oil in a frying pan over a medium heat. Add the pancetta and cook until crisp, slightly browned and the fat has rendered off. Remove the pan from the heat and set aside.
- 2
Bring a large saucepan of salted water to the boil. Add the spaghetti and cook for 8-10 minutes, until firm but slightly chewy (al dente).
10 min
- 3
While the spaghetti is cooking, beat together the eggs and Parmesan with a fork. If it's a little thick, add a little milk. Season with a little salt (the cheese and pancetta are already salty) and a generous amount of pepper.
- 4
Once the spaghetti is cooked, drain over a bowl, reserving some of the cooking water.
- 5
Place the frying pan with the pancetta back over a medium-low heat. Add the drained spaghetti and egg mixture and immediately stir thoroughly so all the spaghetti is coated in the sauce. Add 1-2 tablespoons of the reserved pasta water to loosen, if necessary.
- 6
Serve immediately on hot plates with grated Parmesan on top.
Nutrition
1 serving ≈ 275 g
Nutrition values are estimates. - means data is unavailable.
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