Spaghetti Carbonara
A creamy spaghetti carbonara with only a few ingredients and no cream.
- Serves
- 2
- Prep
- 5 min
- Cook
- 10 min
- Total
- 15 min
Ingredients
- 500g spaghetti (fresh)
- 3 eggs
- 100g parmigiano reggiano (or pecorino / grana padano)
- 100g pancetta (cubed)
- 2 tbsp of olive oil
- black pepper
How to make it
- 1
Add the pancetta with some olive oil to a frying pan on low heat.
- 2
Grate the cheese as finely as possible.
- 3
Whisk the eggs in a bowl, add 80% of the cheese and some black pepper, and whisk again.
- 4
Cook the fresh pasta. This should only take a few minutes.
- 5
Drain the pasta and put it back in the pan. Keep some of the cooking water to add moisture at the end.
- 6
Add the oil from the pancetta pan to the pasta, plus half of the pancetta.
- 7
Add the raw egg mix to the pasta and keep stirring. If you keep stirring it turns into a very creamy sauce; if you don't, or use too much heat, it turns into scrambled eggs. The egg mixture takes about two minutes to cook and melt the cheese.
- 8
If the mixture gets too dry, add a little cooking water (1-2 tablespoons is probably plenty).
- 9
Serve the pasta on a plate, add the rest of the pancetta and cheese on top, and finish with black pepper.
Tips
- Don't let the pancetta get too dark, or it will turn bitter.
- For some extra colour, finely chop some parsley and add it to the egg mixture before it goes into the pasta. Italians will hate you though.