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Pasta carbonara

Cook Time:

1 hour

Serves:

2 people

About the Recipe

There are two reasons for my using bacon in this recipe instead of pancetta or guanciale: firstly, I thought it would help the video go viral, as people would get angry and write comments. Secondly, I am cheap
If you’re feeling fancy or have Italian roots, use pancetta/guanciale instead of the bacon

Ingredients

  • Spaghetti/linguine/tagliatelle – 150g

  • Pancetta/guanciale or, in my case, thick bacon – 120g

  • Egg yolk – 4

  • Pecorino Romano cheese – 30g

  • Freshly cracked black pepper – to taste

Method

  1. Separate the yolks from the whites, add the yolks to a bowl

  2. Grate the cheese, add to bowl with yolks

  3. Add some black pepper to the mixture and mix well

  4. Cut your meat into dice or strips

  5. Add the meat to a cold pan, fry on medium heat until crispy. Turn off the heat and set aside once cooked

  6. Cook your pasta according to instructions on the packet, making sure not to overcook it

  7. Preserve a cup of pasta water before draining it when it’s cooked

  8. Add the pasta to the pan with the bacon (do not turn on heat), along with a dash of pasta water

  9. Add the egg and cheese mixture to the pan, mix very well

  10. Add more water if needed

    If the sauce isn’t coming together because the pan is too cold, add a little heat, but DO NOT turn your carbonara into an omelet

  11. When your sauce has come together and you’re happy, add black pepper or salt to taste, if needed

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