Pasta carbonara

Ingredients

• 450 gspaghetti
• 1 tspsalt
• 4egg yolks
• 95 g (1 cup)grated parmesan
• 140 gpancetta, chopped into 1.3 cm chunks
• 4 clovesgarlic
• ¼ tspchilli flakes
• 30 ml (2 tbsp)olive oil
• 15–30 ml (1–2 tbsp), optionalgrated parmesan

Instructions

1. 1

   Boil the spaghetti

   Bring a large pan of water to the boil and add the salt. Cook the spaghetti according to the packet instructions.

2. 2

   Mix egg and cheese

   While the pasta cooks, stir the egg yolks and grated parmesan together in a small bowl. Set the bowl aside.

3. 3

   Crisp the pancetta

   Heat the olive oil in a frying pan large enough to hold all the spaghetti, over medium-high heat. Add the pancetta, garlic and chilli flakes, and cook until the pancetta is golden and crisp. Turn the heat to low and remove the garlic.

4. 4

   Loosen the sauce

   When the pasta is cooked, carefully scoop 1 cup of pasta water from the pan. Whisk it gradually into the egg and cheese mixture.

5. 5

   Reserve water

   Carefully set aside a further ½ cup of pasta water, then drain the spaghetti.

6. 6

   Toss the pasta

   Add the drained spaghetti to the frying pan with the pancetta and chilli flakes, and stir well. Pour in the egg and cheese mixture and combine. If the pasta seems too dry, add the reserved ½ cup of pasta water and mix again.

7. 7

   Finish and serve

   Serve the carbonara with extra grated parmesan for sprinkling, if you like.

8. 8

   Enjoy the dish

   Enjoy!

What is pasta carbonara?

Carbonara is a Roman pasta dish traditionally made with pasta, eggs, hard cheese and cured pork. This version uses pancetta and parmesan, with garlic and chilli flakes for extra savoury flavour.

The sauce is made in the bowl rather than cooked separately. Warm pasta and reserved cooking water help the egg and cheese cling to the spaghetti.

Nutrition and macros by portion

The nutrition label shows one serving as written: 760 calories, 30g protein, 81g carbs, 32g fat.

Most of the carbohydrates come from the spaghetti, while the olive oil, egg yolks, parmesan and pancetta contribute much of the fat. The egg yolks, cheese and pancetta also provide protein. Pair a portion with a green salad or vegetables for a more balanced plate.

The egg and parmesan sauce

Egg yolks: they give the sauce richness and help it coat the strands. Whisk them with the grated parmesan before adding pasta water.

Pasta water: its starch helps loosen and bind the mixture. Add it gradually while whisking so the sauce stays smooth.

Getting the pancetta crisp

Pancetta: cook it until golden and crisp before lowering the heat. This gives the finished pasta savoury bites and a flavourful base.

Garlic: the recipe removes the cloves after cooking, leaving their flavour in the oil without having pieces throughout the pasta.

Tossing without scrambling the eggs

Heat control: turn the pan down after crisping the pancetta, then combine the pasta and egg mixture. The recipe relies on the heat of the pasta and the sauce rather than high direct heat.

Texture: stir promptly and add the reserved water if the mixture looks dry. Aim for a glossy coating on the spaghetti rather than a thick, clumped sauce.

Timing the pasta

Cook the spaghetti according to its packet directions, and prepare the egg and cheese mixture while it boils. Keep track of the cooking water before draining; the recipe calls for 1 cup, followed by another ½ cup to reserve.

Have the pancetta ready when the pasta finishes so you can toss everything together while the spaghetti is hot.

What to serve with carbonara

A simple green salad or lightly dressed vegetables can add freshness alongside the rich pasta. Serve them separately so the carbonara stays creamy.

Bring the extra parmesan to the table for anyone who wants to add more. The dish is best served straight after tossing.

Recipe notes & tips

• Whisk the pasta water into the egg mixture gradually to help it blend evenly.
• Reserve the cooking water before draining the spaghetti.
• Use a frying pan large enough to toss all the pasta comfortably.
• Remove the garlic after the pancetta has cooked, as directed.
• Add the remaining pasta water only if the finished mixture seems too dry.

Variations

• More heat: increase the chilli flakes slightly to make the pasta spicier.
• Extra parmesan: offer more grated parmesan at the table.
• Garlic flavour: leave the cloves in the pan while cooking, then remove them before adding the pasta.
• Different pasta: use another long pasta shape and cook it according to its packet directions.
• Milder version: leave out the chilli flakes.

Common mistakes to avoid

• Adding the water too quickly: whisk it into the egg and cheese gradually for a smoother mixture.
• Forgetting to reserve water: scoop out both portions before draining the pasta.
• Overcooking the pancetta: take it off the heat once golden and crisp.
• Leaving the pan on high: turn it to low after cooking the pancetta before adding the pasta.
• Dry pasta: mix in some of the reserved water if the sauce needs loosening.

How to store

Refrigerate leftovers in an airtight container and eat within 2 days. Reheat gently in a pan with a small splash of water, stirring until warmed through; avoid high heat, which can make the egg sauce firm.

Frequently asked questions