About this recipe:This carbonara recipe is delicious. I wanted one without the cream as I didn't want to eat one loaded with calories. After playing around with it a bit this was my final recipe, all of my family love it.
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Method Prep:10min › Cook:12min › Ready in:22min
Put a large saucepan of water on to boil. Beat the eggs in a medium bowl, season with black pepper and set aside.
Add 1 teaspoon of salt to the boiling water, then add the spaghetti and when the water comes back to the boil, turn the heat down and cook at a constant simmer with the pan covered for 10 minutes until al dente.
Squash the garlic with the blade of a knife, just to bruise it. While the spaghetti is cooking, melt the butter in a large wide frying pan or wok, and fry the pancetta with the garlic. Leave to fry for 5 minutes on a medium heat stirring often until the pancetta is golden, then discard the garlic.
Keep the heat under the pancetta on low. When the pasta is ready, lift it from the water and put it in the frying pan with the pancetta. Keep the pasta water in the saucepan.
Mix most of the cheese in with the eggs, keeping a small handful back for sprinkling over later. Take the pan of spaghetti and pancetta off the heat. Quickly pour in the egg and cheese mixture, and use tongs to lift up the spaghetti so it mixes easily with the egg mixture, until it thickens but doesn't scramble, and everything is coated. Add extra pasta water to keep it saucy (several tablespoons should do it) you don't want it wet, just moist. Season with salt if needed.
Use a long pronged fork to twist pasta on to a plate or into a bowl. Serve with the remaining cheese and a pinch of black pepper.
If the dish goes dry before serving add a little hot pasta water, and the glossy sauciness will be revived. This carbonara is versatile, you could add mushrooms or a splash of white wine in with the pancetta, both make it even more delicious. This is the first recipe i've posted on here, and I will upload a picture very soon.