Sally serves up the classic Italian pasta recipe, spaghetti alla carbonara. Although there are many theories about its origins, some say the name is derived from the Italian word for a charcoal burner – 'carbonaro' – a reference to its historic popularity with charcoal workers. Regardless of its origins, spaghetti carbonara is perhaps the ultimate Italian fast food, perfect for a comforting midweek meal.
Spaghetti carbonara is one of the most well known, yet often poorly executed, Italian dishes outside of Italy. Too often the pasta is doused in ladles of rich double cream and passed off as carbonara, when actually all that is required is eggs and Parmesan to make a lovely creamy sauce. Add some black pepper and pancetta and you have a super tasty yet easy supper.
The key here is to make sure the egg mixture is added off the heat to prevent it from curdling, and to serve it straight away. Simple, delicious and comforting, carbonara is always a winner.
Ingredients
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Spaghetti carbonara is one of the most well known, yet often poorly executed, Italian dishes outside of Italy. Too often the pasta is doused in ladles of rich double cream and passed off as carbonara, when actually all that is required is eggs and Parmesan to make a lovely creamy sauce. Add some black pepper and pancetta and you have a super tasty yet easy supper.
The key here is to make sure the egg mixture is added off the heat to prevent it from curdling, and to serve it straight away. Simple, delicious and comforting, carbonara is always a winner.
Ingredients
- CARBONARA
- 200g of spaghetti
- 75g of Parmesan, or Pecorino Romano, finely grated, plus extra to serve
- 3 egg yolks
- 75g of pancetta, or guanciale, cut into lardons
- 1 garlic clove, minced
- salt
- black pepper
Read More About This Recipes Directions Click Here