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Two-step carbonara

Contains pork – recipe is for non-Muslims only
The classic quick, creamy sauce - but made without cream

  • Prep: 2 mins
    Cook: 12 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 575
  • Carbohydrates 65
  • Saturated Fat 9
  • Sugar 3
  • Protein 28
  • Fat 24
  • Fibre 0
  • Salt 2.11

Nutrition per serving

  • Calories 575
  • Carbohydrates 65
  • Saturated Fat 9
  • Sugar 3
  • Protein 28
  • Fat 24
  • Fibre 0
  • Salt 2.11

Ingredients

  • 350g spaghetti or linguine
  • 140g pack diced pancetta, or smoked streaky bacon
  • 2 tsp olive oil
  • 1 garlic clove, crushed
  • 1 egg, plus 4 yolks
  • 50g parmesan, grated

Method

  1. Boil the pasta. Meanwhile, fry pancetta in oil in a frying pan for a few mins until golden and crisp. Add garlic, fry for 1 min, then turn off the heat. Briefly whisk egg and yolks with most of the Parmesan and some seasoning.

  2. Drain pasta, reserving a little of the cooking water. Add eggs and a tbsp of cooking water, then mix until pasta is coated and creamy. The heat from the pasta will gently cook the sauce. Stir in the pancetta and garlic then serve, topped with the remaining Parmesan.

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