About this recipe:This recipe I got from a friend who has long lived in Rome. Authentic Italian Carbonara is made without cream and is therefore doesn't have as many calories as you think. The pasta is really quick to make, so it's best to have the table already set. It tastes great fresh!
4 tablespoons extra virgin olive oil
125g pancetta, diced very small
2 teaspoons freshly ground black pepper
150g Parmesan cheese, freshly grated
3 egg yolks
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Method Prep:10min › Cook:20min › Ready in:30min
Heat the olive oil in a frying pan over a medium heat and brown it pancetta slightly (about 8 minutes). Add pepper and stir occasionally, until the pancetta begins to smell strongly. Put the pancetta and olive oil in a large bowl and let cool slightly.
Whisk egg and egg yolks in a cup. When the pancetta has cooled slightly, stir in egg mixture, then half of the Parmesan and set aside.
In the meantime, bring a large pot of salted water to the boil and cook the spaghetti al dente according to packet instructions (8-10 minutes). Drain the spaghetti, keeping about 150ml of the pasta water.
Put the hot spaghetti immediately into the bowl with the egg-pancetta mixture and mix well. Gradually mix in some of the pasta water so that the sauce is nice and creamy. If necessary, stir in more Parmesan. Season with salt and pepper and serve with the remaining Parmesan.
You can add even more pepper, to taste, as carbonara traditionally contains lots of pepper.