Spaghetti carbonara is a beloved Italian pasta dish, which is easy to replicate at home, provided you don’t let the eggs scramble.
This is easier said than done, but after years of practice and trying recipes, I decided to give James Martin’s a go, and I wasn’t disappointed.
The pasta dish was delicious with a rich and creamy sauce balanced by the flavours of the pancetta.
The chef’s recipe notes said: “Quick, simple, easy, tasty and made with just a handful of ingredients.”
This recipe serves four people and takes under 20 minutes to make from start to finish.
Method:
1. Heat a large frying pan until hot before frying the pancetta in oil until crispy. Then, remove the pancetta and place it on a plate.
2. In a bowl, whisk the egg yolks, pecorino and parmesan, seasoning to taste with salt and pepper.
3. Cook the pasta in boiling salted water according to packet instructions, if using fresh, it’ll only take a couple of minutes.
4. Drain the pasta and add to the bowl of egg mixture. Stir through, add the pancetta and make it super creamy with a spoonful of pasta water.
5. Serve in pasta bowls with more grated parmesan over the top, and a side of garlic bread if you fancy.
This carbonara was super easy to make and was delicious, with some added salt and pepper on top.
It was made extra creamy with the pasta water, and one of the easiest carbonara recipes I’ve ever made.
