Main dishes
Spaghetti carbonara
Real carbonara has no cream in it. The silky sauce comes from egg yolks, finely grated cheese, rendered bacon fat and starchy pasta water. Everything depends on heat and speed: hot spaghetti is tossed with the egg mixture off the heat, so the yolks thicken without scrambling. In Rome they use guanciale and pecorino, but bacon and parmesan make an excellent version at home. This serves two because carbonara should be made right before eating; reheated, it loses its texture.
Method
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Bring 2 litres of water to the boil and add about 15 g of salt, a little less than usual since the bacon and cheese are salty.
Cut the bacon into batons. Put them in a cold frying pan and cook over medium heat for 6-8 minutes until the fat has rendered and the bacon is golden. Take off the heat.
In a bowl, beat the yolks, whole egg, most of the parmesan (keep a handful back) and plenty of freshly ground pepper, about ½ teaspoon. It should be a thick paste.
Cook the spaghetti for 1 minute less than the packet says. Before draining, scoop out 150 ml of the cooking water.
Tip the spaghetti into the pan with the bacon and fat and toss. Wait 30-60 seconds for the pan to cool slightly.
Loosen the egg mixture with 2 tablespoons of hot pasta water, stirring quickly. Pour it over the spaghetti and toss vigorously with tongs for 1-2 minutes.
Add more pasta water a spoonful at a time until the sauce is smooth, glossy and coats every strand. Serve immediately with the remaining cheese and more pepper.
Tips for success
- Never add the eggs to a pan that's still on the heat; they'll scramble instantly.
- If the sauce stays runny, set the pan over the lowest heat for 20-30 seconds, stirring constantly.
- Don't pour away all the pasta water. Its starch binds the fat and egg into a smooth emulsion.
- Skip the cream and garlic if you want the classic flavour.
Serving and storage
Serve right away in warmed bowls with extra parmesan and black pepper. A simple leafy salad dressed with olive oil and lemon is all it needs.
Carbonara is best eaten at once. Keep leftovers in the fridge for no more than a day and reheat gently with a splash of water, stirring.
Variations
- With pecorino: swap half the parmesan for pecorino romano for a sharper flavour.
- Mushroom: fry 150 g of sliced mushrooms along with the bacon.
- Yolks only: use 5 yolks and no whole egg for an even richer sauce.
Calories and macros
Per serving (about 245 g):
Per 100 g: 348 kcal, P 15.5, F 18, C 30.3. An estimate based on average ingredient values. Your daily calories ›
