A staple in Italian cuisine, creamy carbonara is made with fresh spaghetti noodles, eggs, parmesan cheese and pancetta. I’ll be honest, I can’t believe I hadn’t made it until now!
The great thing about making carbonara is that you can’t really go wrong, unless you keep the pasta on high when you add the eggs. (We’ll get around to that later) So even someone who rarely is in the kitchen can make this.
So here it is.
- 1 package of spaghetti (Mine was 370g)
- 2 eggs
- 2 tablespoons olive oil
- 1/2 cup chopped pancetta
- 1 cup parmesan cheese
- 4 garlic cloves, finely chopped but not minced.
- chopped parsley for garnish
- pepper to taste
So here’s the deal. You’ll need to use your time wisely for this. Cook the sauce while you cook the pasta. It’s better to chop everything before you start cooking and whisk together the eggs and parmesan cheese. Make sure there is no chunks and put aside.
In a pot, boil your water and add your spaghetti – cook for 8-10 minutes.
While that cooks, heat your oil up on medium and add in the pancetta. Saute until brown and crispy. (roughly 2-3 minutes) Add in the garlic and saute for an additional 2-3 minutes.
Once your pasta is done, drain well and drop into the pan of pancetta & garlic. Toss until all the spaghetti is covered in the oil.
Important info here – take the pasta OFF the heat and quickly add in the egg and cheese mix. Stir it all up until all the spaghetti is nice and cheesy.
The reason we want to take the pot off heat is because if you don’t the eggs will start to scramble. So we want to take it off the heat, the eggs will still cook, but not scramble.
You’re pretty much done now. Put in a bowl, garnish with parsley and pepper!
You’ve done it, you’ve made creamy carbonara!
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