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Spaghetti carbonara
Also known as spaghetti alla carbonara · carbonara · pasta carbonara · spagetti carbonara
Pasta in a glossy sauce of egg yolk, hard sheep's cheese and the fat rendered out of cured smoked meat, with a great deal more black pepper than looks reasonable.
Typical serving
720 kcal
usually 570–920 kcal
 Protein | 30 g |
|---|---|
 Carbs | 82 g |
 Fat | 30 g |
Reference figures for a dish as it is commonly cooked — never a measurement of your plate. The range is the honest part: two kitchens make this differently. In the app, a photograph replaces the guess.
Before you start
- everything ready before the pasta drains — the window is about twenty seconds
Ingredients
Serves 2 · dimmer marks are storecupboard
- 200gspaghetti
- 130gsmoked beef rashers
- 4egg yolks
- 60gpecorino romano
- to tasteblack pepper
Method
6 steps
chop · 3mRashers into short thick batons rather than thin strips — they need to stay chewy.
fry · 10mStarted in a cold dry pan and brought up slowly so the fat renders out before the meat colours. That fat is an ingredient — do not pour it away.
fold · 3mYolks, grated pecorino and a great deal of pepper beaten to a paste.
boil · 9mSpaghetti in less water than usual, so what it leaves behind is properly starchy. Keep a mugful of it.
- fold · 3m
Pasta into the pan OFF the heat, then the egg paste with splashes of the cooking water, tossed hard until it turns glossy. There is no cream in carbonara — this is the sauce, and a degree hotter and it scrambles.
finish · 1mMore pecorino and more pepper, eaten immediately. It does not wait.
Worth knowing
There is no cream in carbonara. The sauce is an emulsion of egg and cheese, and the residual heat of the pasta is what sets it — a degree hotter and it scrambles.
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