About this recipe:This recipe for carbonara contains no cream, I don't think it is needed. I ate this in a little restaurant in Rome and have finally succeeded in creating my own version. I hope you like it.
1 (500g) pack spaghetti
4 teaspoons olive oil
100g of pancetta (or smoked bacon)
8 tablespoons white wine
2 whole eggs
2 egg yolks
8 tablespoons freshly grated Parmesan cheese
2 tablespoons butter
black pepper to taste
a little grated nutmeg
2 cloves of garlic, crushed
2 handfuls of frozen garden peas
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:15min › Cook:15min › Ready in:30min
Cook pasta in the boiling water until al dente, adding the peas to the pasta during the last 5 minutes of cooking.
Meanwhile, cut rind off pancetta (or bacon) and fry in the oil. Then add the rest of the pancetta and fry until crispy. Add the wine and garlic and let it bubble away. Remove from heat.
Beat together the eggs, egg yolks, Parmesan cheese, pepper and nutmeg.
Drain pasta and peas, put bacon mixture back on the heat with the butter, then when it is nice and glossy add drained pasta and peas.
Remove from the heat (this is very important or your eggs will curdle). Add egg mixture and work it through the pasta. The heat from the hot pasta is enough to cook the eggs.
I made this for my parents last week for tea and they loved it! i loved the fact it had no cream in as my dad has high cholesterol and i actually left the butter out too (and the nutmeg as i had none) and it was lovely, I will definately make this again, thank you!
Also I couldn't get pancetta so used bacon lardons and forgot to add the peas and it was still great! - 02 Jul 2011