Spaghetti Carbonara is, hands down, the best pasta dish of all time.
However, if I had a penny for the amount of times I’ve ordered this heavenly dish and it’s arrived, to my dismay, swimming in cream, I would definitely be totally ballin’ by now.
Although the addition of cream is by all means not necessarily a bad thing, I prefer the traditional way of doing things.
Eggs, parmesan, seasoning and pancetta – done.
- 250g whole wheat spaghetti
- 2 medium eggs
- 2 tablespoons finely grated parmigiano reggiano and some for garnish
- 8 slices of pancetta, roughly chopped
Beat together the eggs, parmigiano reggiano and seasoning and set aside.
Bring a large pan of slightly salted water to boil, and cook your spaghetti until al dente.
Meanwhile, fry off the pancetta in a large pan or skillet – no need to add any oil due to the natural fat in the pancetta.
Once the spaghetti is cooked, drain and add into the skillet with the pancetta. Remove the skillet from the heat and pour in the egg mixture and stir the spaghetti until it is evenly coated. The residual heat from the pan will cook the eggs.
Season with a little pepper to taste and garnish with some parmigiano reggiano.
* Top tip! – If unlike me you prefer your carbonara a little creamier, simply add around half a cup (120ml) of the water which the pasta has cooked in to the skillet with the pancetta before adding the spaghetti. Yum!