Spaghetti Carbonara
A traditional Italian carbonara recipe with simple ingredients of eggs, pork and good quality pasta. Use bacon or pancetta instead of the traditional guanciale and master this pasta dish for a quick and tasty supper.
Credited to: Garofallo
Kcal: 780.6
Difficulty: Pretty easy
Serves 4
Ingredients
- 400g Garofalo Gluten Free Spaghetti*
- 10 slices of Guanciale or Pancetta
- 60g Butter
- 4tsp Ground Black Pepper
- 3 Egg Yolks
- 200g Grated Pecorino Cheese
Notes: *Please check our Food and Drink Information for suitable products.
Method
- Cook the spaghetti in boiling salted water for the time stated on the pack, meanwhile cut the pancetta/guanciale slices into 1cm lardons and lightly fry in a sauté pan with the butter and a drizzle of oil.
- In a large bowl, whisk together the egg yolk and grated pecorino cheese, add the black pepper.
- Once the pasta is cooked, drain it and add it to the sauté pan with a small ladle of the pasta cooking water. Add another small ladle of pasta water to the bowl of egg yolk and mix in until creamy.
- Toss the spaghetti well in the sauce, then add it to the bowl with the eggs. Toss it well so the sauce combines and become creamy enough to coat the pasta. The heat from the pasta will lightly cook the eggs. Serve immediately in warmed pasta bowls topped with pancetta crisps on top as a garnish followed by a sprinkle of grated cheese and a fresh grating of black pepper.
Nutritional information per serving
Kcal
780.6
Fat
40.6g
Carbs
76.8g
Protein
25.7g
Fibre
3.1g
Sugars
1.6g
