Spaghetti carbonara

Name: Spaghetti carbonara
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4
Ingredients: 20 g salted butter; 100 g diced pancetta; 2 clove/s garlic, finely chopped; 1 pinch dried chilli flakes; 370 g dried spaghetti; 3 large eggs, well beaten; 50 g pecorino romano or Parmigiano Reggiano, finely grated, plus extra to serve

Carbonara is a classic dish from Rome – and this recipe by Angela Hartnett is great to eat when you have eggs and bacon left in the fridge. Add loads of black pepper and a cheeky bit of chilli if you like a bit of extra heat.

5 out of 5 stars(4) Rate this recipe

Serves4
CourseMain meal
Prepare5 mins
Cook15 mins
Total time20 mins

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20g salted butter
100g diced pancetta
2 clove/s garlic, finely chopped
1 pinch dried chilli flakes
370g dried spaghetti
3 large eggs, well beaten
50g pecorino romano or Parmigiano Reggiano, finely grated, plus extra to serve

Heat a large frying pan or sauté pan over a medium heat (the pan needs to be big enough to hold the spaghetti when it’s cooked). Add the butter and leave it to melt, then add the pancetta and leave it to cook and crisp up – about 5 minutes.
Add the garlic and chilli flakes, sauté for a further 1 minute, then remove the pan from the heat.
Add the spaghetti to a large pan of salted boiling water and cook it according to pack instructions until al dente.
Just before you drain the spaghetti, reheat the pancetta mixture over a low heat. When the pasta is ready, drain it and add it to the large pan with the pancetta mixture. Add the eggs and the cheese and stir through. Serve immediately – the eggs should still be runny and not fully cooked.
Serve with extra cheese for sprinkling over and a pepper mill of freshly ground black pepper for your guests to help themselves.

And to drink...

Ara Single Vineyard Pinot Gris, a sustainably accredited New Zealand white with delicate pear and nectarine aromas – plus a honeyed floral and citrus palate.

Typical values per serving when made using specific products in recipe