With only a few ingredients you can create this simply yet satisfying classic spaghetti carbonara. This recipe for Classic Spaghetti Carbonara is the only one I’ve ever used. After getting it right the first time there was no need to try to create anything different. Though I’d love to take credit for this recipe, I can’t. This classic spaghetti carbonara is just one of my favourite Jamie Oliver recipes that I follow exactly.
What’s great about a carbonara is it’s so simple to make with only few ingredients, it doesn’t need anything more. Like any pasta it can be served as a meal on it’s own but because it’s quick to make I often use it as a side dish with dinner. If you too would like to serve this carbonara as a side I’d recommend pairing it with our Chicken Saltimbocca and any of our delicious salads. I hope you get a chance to try it!
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- 3 large egg yolks
- 40 g Parmesan cheese , plus extra to serve
- 1 x 150 g piece of higher-welfare pancetta, diced
- 200 g dried spaghetti
- 1 clove of garlic
- extra virgin olive oil
- salt and pepper to taste
- Put the egg yolks into a bowl, finely grate in the Parmesan, season with pepper, then whisk together and put aside.
- Cook the spaghetti in a large pot of boiling salted water until al dente.
- Meanwhile, rub the pancetta skin, if you have any, all over the base of a medium frying pan (this will help add more flavour, or use 1 tablespoon of oil instead), then place over a medium-high heat.
- Crush the garlic with the palm of your hand, add it to the pan and leave it to flavour the fat for 1 minute. Stir in the pancetta, then cook for 4 minutes, or until it starts to crisp up.
- Pick out and discard the garlic from the pan, then, reserving some of the cooking water, drain and add the spaghetti. Toss well over the heat so it really soaks up all that lovely flavour, then remove the pan from the heat.
- Add a splash of the cooking water and toss well, season with pepper, then pour in the egg mixture – the pan will help to cook the egg gently, rather than scrambling it. Toss well, adding more cooking water until it’s smooth and glossy.
- Serve with additional parmesan and fresh cracked pepper.