Updated: Jun 6
The video for Spaghetti Carbonara is here -> https://youtu.be/dgEbkTorWr0
This is a family staple with various iterations throughout the years, but here is the
classic carbonara in the Sawa household. By adding some pasta water when mixing
the egg/cheese, will give you a lovely creaminess (without the cream).
100g pancetta or streaky bacon
1 clove garlic (optional)
2 tbsp olive oil
30g fresh parmesan or pecorino
1 whole egg + extra egg yolk
salt for pasta water
cracked black pepper
1. Fill a large pot of water boiling for the pasta, add 1 or 2 tablespoons of salt.
2. Slice pancetta into strips or cubes and set aside. Chop garlic finely.
3. Grate fresh parmesan or pecorino into a bowl.
4. Using a mortar & pestle, smash some black pepper. If you don’t have a pestle,
simply use a pepper grinder.
5. Mix the eggs & 1 tsp pepper with the cheese, and set aside.
6. Add spaghetti to boiling water and cook as per instructions on the packet.
7. Heat a frypan to medium, add the oil and your pancetta and cookout until crispy.
Turn the heat to low as it crisps up. Add the garlic 2 mins before the pasta is cooked.
8. Before the pasta is al dente, grab a small amount of pasta water into a small bowl
to use later.
9. Drain the pasta, and remove the frypan from the heat.
10. Add your pasta to the frypan with the oil & pancetta and mix through.
11. Once the pasta is coated through, add your egg/cheese mixture and quickly
mix and add some of the pasta water, which will give you that creaminess.
**Remember to remove the pan from heat otherwise, your eggs will scramble.
12. Serve with some more cracked black pepper.
So, that’s my spaghetti carbonara, I hope it becomes your favourite too.