Carbonara is one of those recipes that it’s worth doing properly – good quality ingredients, carefully cooked. It is also very rich. Instead of my usual 110-120g of dry pasta per serving, 100g per person is plenty with carbonara.
I always make spaghetti carbonara with linguine, preferring the way that the slightly thicker, flatter linguine strands become cloaked in sauce.
- 400g spaghetti (or linguine)
- 2 Tb olive oil
- 4 shallots, finely chopped
- 100g pancetta, cubed
- 2 egg yolks
- 350ml double cream
- 100g Parmesan cheese, freshly grated
- Heat a large pot of salted water and cook the pasta.
- Meanwhile, heat the olive oil in a frying pan over medium heat. Cook the shallots until they start to soften.
- Add the pancetta and fry until crisp. Remove the pan from the heat.
- Whisk the egg yolks and cream in a bowl until frothy, then beat in half the cheese. Season with salt and pepper.
- When the pasta is cooked, drain and add to the frying pan with the pancetta and shallots. Place over a low heat, and stir to combine.
- Pour in the cream mixture, and stir it through the pasta until it thickens and clings to the pasta.
- Remove from the heat and serve, sprinkled with the reserved Parmesan.