Spaghetti carbonara is a beloved Italian pasta dish that’s surprisingly easy to replicate at home. The key is mastering the creamy sauce without scrambling the eggs, a feat that can be tricky even for experienced cooks. After years of trying various recipes, I finally decided to give James Martin’s a go, and I wasn’t disappointed.
The pasta dish was absolutely delicious, boasting a rich and creamy sauce perfectly balanced by the savory flavors of pancetta. Martin’s recipe emphasizes simplicity, stating that it’s “quick, simple, easy, tasty and made with just a handful of ingredients.” This recipe is perfect for a weeknight dinner as it serves four people and takes under 20 minutes to prepare from start to finish.
Ingredients:
* 15ml olive oil
* 25g butter
* 300g pancetta
* Three egg yolks
* 50g grated parmesan
* 50g grated pecorino
* Salt and pepper
* 350g spaghetti
Method:
1. Heat a large frying pan until hot. Fry the pancetta in the olive oil until it becomes crispy. Remove the pancetta and set aside on a plate.
2. In a bowl, whisk together the egg yolks, pecorino, parmesan, and season generously with salt and pepper.
3. Cook the spaghetti in boiling salted water according to the package instructions. If using fresh pasta, it will only take a couple of minutes to cook.
4. Drain the pasta and immediately add it to the bowl with the egg mixture. Stir well, incorporating the pancetta and adding a spoonful of pasta water to achieve a super creamy sauce.
5. Serve in pasta bowls and top with more grated parmesan. If you like, you can also serve a side of garlic bread.
This carbonara recipe was incredibly easy to make and absolutely delicious. Adding a pinch of extra salt and pepper on top enhanced the flavors even further. The pasta water truly transformed the sauce into a luxurious creaminess. This is undoubtedly one of the easiest and most flavorful carbonara recipes I’ve ever tried.
