15‑Minute Creamy Spaghetti Carbonara
Spaghetti coated in a silky egg‑Parmesan sauce with crispy pancetta and a crack of black pepper.
Ingredients
- 3 large free-range egg yolks
- 40 g Parmesan cheese plus extra to serve
- 150 g of pancetta
- 200 g dried spaghetti
- 1 clove of garlic
- extra virgin olive oil
Instructions
- In a bowl, whisk together the egg yolks, finely grated Parmesan, and plenty of black pepper. I whisk the eggs and cheese together in a mixing bowl like this — plenty of room and easy to pour from. Set the mixture aside.Tip: A microplane like this gives you a fine, fluffy Parmesan that melts perfectly into the sauce.
- Cook the spaghetti in a large pot of boiling, salted water until it’s just al dente.
- While the pasta cooks drizzle in a tablespoon of oil. Heat over medium‑high.
- Crush the garlic clove add it to the pan, and let it sizzle for about 1 minute to infuse the fat. Stir in the pancetta and cook for about 4 minutes, until the edges start to crisp.
- Remove and discard the garlic, then drain the spaghetti, saving a cup of the cooking water. Add the pasta straight into the pancetta pan and toss over the heat so it soaks up all the flavourful fat.
- Take the pan off the heat, add a splash of the reserved pasta water and a bit more pepper, then pour in the egg‑Parmesan mixture. Toss quickly, the residual heat will thicken the sauce without scrambling the eggs. Add more pasta water as needed to get a glossy coating.
- Serve immediately with an extra sprinkle of Parmesan and another crack of black pepper. Enjoy!Tip: A spaghetti spoon like this makes it easy to lift and portion the pasta without breaking it.