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Pasta alla Carbonara

Method

  • Cook the pasta in salted, boiling water until al dente. Then drain very well.
  • At the same time, heat the oil in a large heavy-bottomed pan and sauté the pancetta over a medium heat until it just starts to get crisp, regularly stirring.
  • Then remove the pan from the heat and toss the hot pasta with the pancetta.
  • Beat the eggs with the extra yolks, pecorino and ground pepper until well combined. Add this to the pasta with the parsley and toss well.

Ingredients

  • 400 gm spaghetti (or any other pasta)
  • table salt
  • 2 tbsp extra virgin olive oil
  • 150-200 gm pancetta, finely diced
  • 2 large eggs + 2 yolks
  • 50 gm pecorino cheese, grated
  • 1 tspn freshly ground pepper
  • 2 heaped tbsp roughly chopped Italian (flat leaf) parsley

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

Conversion Tool

  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm