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Next level spaghetti carbonara New-recipe-icon

Contains pork – recipe is for non-Muslims only

Make the ultimate spaghetti carbonara with a creamy hollandaise-style sauce and crisp pancetta or guanciale. You can also mix in an egg yolk at the end

  • Prep: 10 mins
    Cook: 15 mins
  • Serves 2
  • More effort
  • Serves 2
  • More effort
  • Calories 757
  • Carbohydrates 55
  • Saturated Fat 15
  • Sugar 2
  • Protein 37
  • Fat 42
  • Fibre 3
  • Salt 3

Nutrition per serving

  • Calories 757
  • Carbohydrates 55
  • Saturated Fat 15
  • Sugar 2
  • Protein 37
  • Fat 42
  • Fibre 3
  • Salt 3

Ingredients

  • 1 tbsp olive oil
  • 150g rindless unsmoked fatty pancetta or guanciale, finely chopped
  • 1 garlic clove, crushed
  • 200g spaghetti or fettuccine
  • 4 good quality egg yolks, (2 of them are optional)
  • 50g parmesan, finely grated
  • a few drops of truffle oil (optional)

Method

  1. First, warm your serving dishes in a low oven or in the microwave. Heat the oil gently in a large, shallow pan. Fry the guanciale or pancetta and garlic for 10 mins, or until all the fat has rendered off and the meat is golden and crisp. Remove and discard the garlic clove, then turn off the heat.

  2. Bring a large pan of salted water to a simmer and cook the pasta until it’s al dente (about a minute less than the pack instructions). Meanwhile, whisk 2 egg yolks in a small bowl with a pinch of salt.

  3. Using kitchen tongs, lift the pasta from the water into the pancetta pan along with any dripping water. Use a wooden spoon to stir it into the rendered fat. If the pan looks dry, add a small ladleful of pasta water and mix it in. Keep adding until you see a little pasta water at the bottom of the pan – you’ll be surprised how much will be absorbed.

  4. Working quickly, tip the beaten yolks in with the pasta and stir vigorously. Rinse the yolk bowl out with a little more pasta water and pour that in too. Add most of the parmesan and beat again. If at any time it’s becoming claggy or starting to scramble, pour in a little more water. If you’ve added too much, stir the pasta over the lowest heat for a few moments. You’re aiming for a smooth sauce that is the consistency of double cream. Season with a couple of pinches of ground black pepper and taste for salt.

  5. Transfer the pasta to the warmed serving dishes, scatter over the remaining parmesan and nestle the last two egg yolks on top, if using. Season them with some salt and pepper, and drizzle over the truffle oil, if you have it, just before serving.

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