Spaghetti carbonara recipe is 'ultimate' take on dish with a 'silky cheese sauce'

Spaghetti carbonara recipe is 'ultimate' take on dish with a 'silky cheese sauce' (Image: Getty)

A good spaghetti carbonara should be creamy and oozing with a cheesy sauce - but with absolutely no cream added.

That’s why the “ultimate” recipe keeps it nice and simple, with a restaurant-worthy meal ready in just minutes.

Simply combine the al dente spaghetti with some good quality ingredients and the often-forgotten pasta water that does the trick.

Sharing this recipe for four, BBC Good Food said: “Discover how to make traditional spaghetti carbonara.

“This classic Italian pasta dish combines a silky cheese sauce with crisp pancetta and black pepper.”

Gordon Ramsay's best ingredients for Carbonara

Spaghetti carbonara recipe

Ingredients

100g pancetta

50g pecorino cheese

50g parmesan

Three large eggs

350g spaghetti

Two plump garlic cloves, peeled and left whole

50g unsalted butter

sea salt and freshly ground black pepper

Method

Start by bringing a large pot of water to the boil. While the water heats up, finely chop 100g of pancetta, removing any rind. Grate 50g of pecorino cheese and 50g of parmesan, then mix them together.

Crack three large eggs into a medium-sized bowl and beat them. Season with a pinch of freshly grated black pepper. Set these aside.

Spaghetti carbonara is simple and quick to make in just half an hour (Image: Getty)

Once the water is boiling, add one teaspoon of salt and drop in 350g of spaghetti. When the water returns to a boil, reduce the heat slightly and let the pasta simmer for about 10 minutes, or until al dente. Meanwhile, crush two garlic cloves with the side of a knife to release their flavour.

In a large frying pan or wok, melt 50g of unsalted butter over medium heat. Add the pancetta and garlic to the pan, stirring occasionally.

Allow the pancetta to cook for about five minutes, stirring frequently, until it turns golden and crisp. Once the garlic has infused the oil with its flavour, remove it with a slotted spoon and discard it.

Keep the heat low under the pancetta. When the pasta is ready, use a pasta fork or tongs to lift it directly into the pan with the pancetta. Don’t worry if a little pasta water follows— you'll use it later, so don’t discard it yet. Stir most of the cheese into the beaten eggs, leaving a small handful aside for later.

Remove the frying pan from the heat. Quickly pour the egg and cheese mixture over the pasta. Using tongs or a fork, gently toss the spaghetti, ensuring the egg mixture coats the pasta and thickens without scrambling.

To keep the sauce smooth and moist, gradually add a few tablespoons of pasta water until it reaches the desired consistency. Taste and adjust seasoning with a pinch of salt, if necessary.

Twist the pasta onto a serving plate or bowl with a long fork, then top with the remaining cheese and a crack of black pepper. Serve immediately. If the dish seems a little dry before serving, simply add a splash of hot pasta water to bring the sauce back to life.