Ground Beef Tenderloin Carbonara

Ingredients

• 198 g (7 oz)spaghetti
• 142 g (5 oz)ground beef tenderloin
• 2eggs
• 28 g (1 oz)butter
• 1 teaspoonolive oil
• 28 g (1 oz)Parmesan
• ¼ teaspoonblack pepper
• ⅛ teaspoonsalt

Instructions

1. 1

   Boil the water

   Bring a pan of water to the boil for the pasta.

2. 2

   Melt the butter

   Meanwhile, melt the butter in a separate frying pan.

3. 3

   Fry the beef

   Add the ground beef to the melted butter and fry over a medium heat until cooked through. Turn off the heat.

4. 4

   Mix the sauce

   While the beef cooks, combine the eggs, Parmesan and freshly ground black pepper in a bowl.

5. 5

   Make it smooth

   Mix until the sauce is evenly combined.

6. 6

   Add the pasta

   Cook the pasta, then transfer it to the pan with the fried beef.

7. 7

   Reserve pasta water

   Take 80 ml (⅓ cup) of the pasta cooking water and add it to the egg sauce.

8. 8

   Pour in the sauce

   Mix the egg sauce well, then pour it over the pasta.

9. 9

   Toss until creamy

   Mix everything in the pan for a few minutes. The heat from the pan and pasta will cook the egg and help the sauce turn creamy.

10. 10

    Serve the pasta

    Serve while hot, with freshly chopped parsley. Add a little olive oil on top if you like.

What is beef carbonara?

Carbonara is an Italian pasta dish traditionally associated with eggs, hard cheese, cured pork and black pepper. This version replaces the guanciale with ground beef, while butter helps give the meat and pasta a rich finish.

The key to the creamy texture is tossing the hot pasta with the egg and cheese mixture rather than cooking the sauce separately over direct heat.

Nutrition and macros by portion

The nutrition label shows one serving as written: 801 calories, 37g protein, 75g carbs, 38g fat.

The spaghetti supplies most of the carbohydrates, while butter and olive oil contribute fat; the beef, eggs and Parmesan provide much of the protein as well as additional fat. Pair a serving with salad or vegetables for a more balanced plate.

Choosing the ingredients

Ground beef: Tenderloin gives the dish its beefy centre, and breaking the mince up as it fries helps distribute it through the spaghetti.

Parmesan and eggs: These form the sauce, so grate the cheese finely and mix it thoroughly with the eggs before adding it to the pan.

Butter: It replaces some of the richness usually supplied by the cured pork and coats the beef as it cooks.

Getting the sauce right

Egg sauce: Take the frying pan off the heat after the beef is cooked. This limits direct heat when the egg mixture goes in and helps prevent scrambled egg.

Pasta water: Stir the reserved water into the egg mixture before pouring it over the pasta. Its warmth and moisture help the sauce spread and cling.

Texture and doneness

Beef: Fry it until cooked through, then switch off the heat as directed. The residual warmth will help bring the finished dish together.

Sauce: Toss continuously for a few minutes, until the mixture looks creamy and coats the spaghetti. If it seems too thick, a small splash of reserved pasta water can loosen it.

Timing the pasta

Start heating the pasta water before preparing the sauce so the two parts are ready around the same time. Cook the spaghetti according to its packet instructions, as the cooking time can vary by brand.

Reserve the pasta water before draining or transferring the pasta; it is needed to mix into the egg sauce.

What to serve alongside

A crisp green salad or simply cooked vegetables make a fresh contrast to the rich, buttery pasta. Serve them alongside rather than mixing them into the carbonara.

Finish with the chopped parsley and, if desired, a light drizzle of olive oil as suggested in the method.

Recipe notes & tips

• Grate the Parmesan finely so it blends smoothly into the egg mixture.
• Mix the sauce before the pasta is ready so it can be added promptly.
• Reserve the pasta water before draining the spaghetti.
• Take the beef pan off the heat before adding the egg sauce.
• Toss the pasta continuously to help the sauce coat the strands evenly.

Variations

• More pepper: Add extra freshly ground black pepper at the table.
• Extra Parmesan: Finish each serving with a little more grated Parmesan.
• Herb finish: Scatter chopped parsley over the pasta before serving.
• Olive oil finish: Add a small drizzle of olive oil just before serving.

Common mistakes to avoid

• Hot pan: Adding the egg mixture over strong direct heat can make it scramble; turn off the heat after cooking the beef.
• No reserved water: The sauce may be harder to mix smoothly; set aside 80 ml before draining the pasta.
• Uneven sauce: Poorly mixed eggs and cheese can leave clumps; combine them thoroughly in the bowl.
• Overcooked pasta: Soft spaghetti can lose its bite; follow the packet timing and check it as it cooks.
• Waiting to toss: The sauce relies on the pasta's heat; add it and mix while the pasta is still hot.

How to store

Refrigerate leftovers in a covered container and use within 2 days. Reheat gently in a pan with a splash of water, stirring often; avoid high heat, which can make the egg sauce firm.

Frequently asked questions