Monday, 16 January 2012

Simply Scrumptious Carbonara

The last thing that I want to really do after a busy day at work, is to then come home to prepare and cook for hours. I will always opt for the simple option and this recipe never fails to let me down, it is simple, yummy, filling and a big positive; it doesn't take long to cook. 


50 - 100g Pancetta
150g Spaghetti  
Drizzle of Olive oil
Salt and pepper
3 Large eggs
1 plump garlic clove, peeled and left whole
50g Grana Padano cheese
25g unsalted butter

Drizzle some olive oil into a large saucepan, fill with water and put on to boil. 

Finely chop the pancetta, having first removed any rind. Squash the garlic with the blade of a knife, just to bruise it. Fry the pancetta with the garlic. Drop the butter into a large wide frying pan or wok and, as soon as the butter has melted, tip in the pancetta and garlic. 

Leave these to cook on a medium heat for about 5 minutes, stirring often, until the pancetta is golden and crisp. The garlic has now imparted its flavour, so take it out with a slotted spoon and discard.

Finely grate the Grana Padano cheese and beat the eggs in a medium bowl, season with a little freshly grated black pepper. Mix most of the cheese in with the eggs, keeping a small handful back for sprinkling over later.

Add 1 tsp salt to the boiling water, add the spaghetti and when the water comes back to the boil, cook at a constant simmer, covered, for 10 minutes or until al dente (just cooked).

Keep the heat under the pancetta on low.When the pasta is ready lift it from the water with a pasta fork or tongs and put it in the frying pan with the pancetta. Don't worry if a little water drops in the pan as well (you want this to happen) and don't throw the rest of the pasta water away yet.

Take the pan of spaghetti and pancetta off the heat. Now quickly pour in the eggs and cheese mix

Using the tongs or a long fork, lift up the spaghetti so it mixes easily with the egg mixture, which thickens but doesn't scramble, and everything is coated. Add extra pasta cooking water to keep it saucy (several tablespoons should do it). You don't want it wet, just moist. Season with a little salt, if needed.

Use a long-pronged fork to twist the pasta on to the serving plate or bowl. If the dish does get a little dry before serving, splash in some more hot pasta water and the glossy sauciness will be revived. Serve immediately with a little sprinkling of the remaining cheese, a grating of black pepper, some warm, rustic garlic bread and a glass of wine. 

Then sit back and enjoy. A quick home cooked meal that looks and tastes great.


  1. Yummy! Can't beat a good Carbonara & this looks delic xoxo

  2. This post made me smile, especially after I just published my post, you'll see why when you read it. But I adore carbonara!

    Eda ♥

  3. yum! looks delicious. i've never made carbonara actually... might have to try.

  4. I'm always looking for quick recipes to try and this looks delicious! I'm so adding this to my list of recipes to try out. xoxo Marissa

  5. yum!! haven't had carbonara in ages! so want a bowl right now ;)
    ps. you should totally get involved with my giveaway babe. think Erin Wasson - it's way major!! X

  6. This made me crave deliciousness. Unfortunately I know zero about cooking. Fortunately I love all food and am not picky so I'm fun to cook for. Thank you for this.

  7. My boyfriend makes this- it is my FAVOURITE! x x

  8. This has just made me so hungry :(