January 30, 2022

Simple Weeknight Spaghetti Carbonara

Spaghetti Carbonara is iconic with Italian cuisine. My Simple Weeknight Spaghetti Carbonara is so easy to create. Fifteen minutes is all it takes to serve up a plate of creamy, perfectly seasoned, smokey, cheesy unctuousness.

Five easy to get ingredients make up this quick classic. Traditionally no cream is used in an authentic Italian carbonara. The creaminess that envelopes the spaghetti develops from the cheese and egg cooking in the residual heat of the pasta. Pasta water is then added to loosen this into a silky creamy sauce. Give it a try, it could be your next family favourite.

SIMPLE CARBONARA INGREDIENTS

SPAGHETTI PASTA: Classically carbonara is made with spaghetti pasta.

EGGS: Free range egg yokes are used for their richness and bright colour.

PARMESAN CHEESE: By using finely grated cheese, it will melt easier and coat the spaghetti more evenly. Traditionally pecorino cheese is used in carbonara, however, i always have Parmesan in the cupboard and it tastes how i want it. Feel free to experiment with other hard cheeses.

SMOKED BACK BACON: For everyday cooking, i use dry cured smoked bacon. its cheap and accessible. Traditionally guanciale would be used. This is pork cheek meat, its fatty and renders down to flavour the dish.

RAPESEED OIL: Use your favorite brand. I’ve added a small amount to aid coating the spaghetti with the bacon resting juices.

RECIPE

Simple Weeknight Carbonara

Creamy spaghetti pasta with smoked bacon

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Prep Time 5

Cook Time 10

Total Time 15

Course Lunch, Main Course

Cuisine Italian

Servings 2

Ingredients

150 g Speghetti pasta
2 large egg yokes
40 g Parmesan finely grated
3 rashers smoked back bacon small diced
1 tbsp rapeseed oil
Salt
Pepper

Instructions

Bring 2 liters of water to the boil, add 1/2 teaspoon salt and the pasta. Cook as per manufacturers instruction for al dente. Usually 9-10 minutes. Taste it to confirm.
Meanwhile fine dice the bacon and fry off with a tbsp of rapeseed oil over medium heat. Once cooked, switch off the ring and allow to rest in the pan.
Separate the eggs yokes and combine with the grated Parmesan leaving aside a teaspoon of grated cheese for decoration.
When pasta is cooked, take 1 cup of pasta water and drain the rest.
Add the pasta into the bacon and toss to coat the spaghetti with the bacon and resting juices.
Allow to cool slightly and pour over the eggs and cheese. Fold over the pasta to create the creamy sauce. Loosen the sauce with pasta water until the desired consistency is achieved.
Garnish with extra cheese
Enjoy straight away.