TAGLIOLINI PASTA RECIPES

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SPAGHETTI CARBONARA RECIPE - BBC FOOD



Spaghetti carbonara recipe - BBC Food image

Spaghetti carbonara is a super quick and easy pasta dish that's perfect for weeknight meals or special occasions. Ellis Barrie shows you how to make a silky, rich carbonara in 10 minutes with just a handful of ingredients.

Provided by Ellis Barrie

Prep Time 30 minutes

Cook Time 30 minutes

Yield Serves 2

Number Of Ingredients 7

½ tbsp olive oil
75g/2½ oz pancetta, chopped
200g/7oz dried spaghetti
2 large free-range eggs
100g/3½oz Parmesan, grated, plus extra for serving
1 tbsp full-fat milk (optional)
salt and freshly ground pepper

Steps:

  • Heat the oil in a frying pan over a medium heat. Add the pancetta and cook until crisp and slightly browned. Remove the pan from the heat and set aside.
  • Bring a large saucepan of salted water to the boil. Add the spaghetti and cook for 8–10 minutes, until firm but slightly chewy (al dente).
  • While the spaghetti is cooking, beat together the eggs and Parmesan with a fork. If it's a little thick, add some milk. Season well with salt and pepper.
  • Once the spaghetti is cooked, drain over a bowl, reserving some of the cooking water.
  • Place the frying pan with the pancetta in back over a medium–low heat. Add the drained spaghetti and egg mixture and stir thoroughly so all the spaghetti is coated in the sauce. Add 1–2 tablespoons of the reserved pasta water to loosen, if necessary. Serve immediately on hot plates with grated Parmesan on top.

SPAGHETTI CARBONARA RECIPE - BBC FOOD



Spaghetti carbonara recipe - BBC Food image

Spaghetti carbonara is a super quick and easy pasta dish that's perfect for weeknight meals or special occasions. Ellis Barrie shows you how to make a silky, rich carbonara in 10 minutes with just a handful of ingredients.

Provided by Ellis Barrie

Prep Time 30 minutes

Cook Time 30 minutes

Yield Serves 2

Number Of Ingredients 7

½ tbsp olive oil
75g/2½ oz pancetta, chopped
200g/7oz dried spaghetti
2 large free-range eggs
100g/3½oz Parmesan, grated, plus extra for serving
1 tbsp full-fat milk (optional)
salt and freshly ground pepper

Steps:

  • Heat the oil in a frying pan over a medium heat. Add the pancetta and cook until crisp and slightly browned. Remove the pan from the heat and set aside.
  • Bring a large saucepan of salted water to the boil. Add the spaghetti and cook for 8–10 minutes, until firm but slightly chewy (al dente).
  • While the spaghetti is cooking, beat together the eggs and Parmesan with a fork. If it's a little thick, add some milk. Season well with salt and pepper.
  • Once the spaghetti is cooked, drain over a bowl, reserving some of the cooking water.
  • Place the frying pan with the pancetta in back over a medium–low heat. Add the drained spaghetti and egg mixture and stir thoroughly so all the spaghetti is coated in the sauce. Add 1–2 tablespoons of the reserved pasta water to loosen, if necessary. Serve immediately on hot plates with grated Parmesan on top.

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