Spaghetti Carbonara

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4.67 from 3 votes

Spaghetti Carbonara

A homemade carbonara is wonderfully different to the shop bought sauces and cheaper too! Some people use eggs and cream, others eggs and butter and some just eggs. I've opted for the middle one of eggs and butter as it's not as rich as the cream version but still tastes great. In the interest of thriftiness, you can use any leftover gammon in this recipe, or start from scratch with unsmoked bacon or pancetta.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Main Course
Cuisine: Italian
Season: Autumn, Spring, Summer, Winter
Type: Meat
Servings: 4
Calories: 496kcal
Author: REALMEALDEAL

Ingredients

  • 3 eggs organic or freerange
  • 1 dash black pepper organic, fairtrade, freshly ground
  • 100 g Parmesan cheese organic, grated
  • 350 g spaghetti organic, fairtrade
  • 500 g broccoli organic, cut into even sized florets
  • 50 g butter organic, preferably unsalted
  • 2 cloves garlic organic, peeled and left whole
  • 200 g unsmoked bacon or leftover gammon, cut into small pieces

Instructions

  • Put a large pan of lightly salted water on to boil.
  • Beat the eggs together in a bowl, season with freshly ground black pepper and stir in most of the cheese.
  • Put the spaghetti into the pan and cook as per the packet instructions. Steam the broccoli over the top for the last 4 -5 minutes.
  • Melt the butter in a large frying pan. Using the back of a knife, press down on the garlic bulbs. This helps the flavour to be released. Add to the frying pan along with the bacon or pancetta or leftover gammon and fry the meat, stirring often until it it crispy. The leftover gammon won't crisp up in the same way as the bacon, just fry it for 2 minutes to heat through. Remove the garlic cloves with a slotted spoon and discard. The garlic flavour will be left.
  • Keep the heat on low and when the spaghetti is cooked, scoop out a small cup of pasta water and put to one side then drain the rest and empty the spaghetti into the frying pan with the meat.
  • Toss it all together and make sure the pasta is well coated in the butter.
  • The crucial moment. You need a couple of minutes undisturbed. Take the frying pan off the heat and quickly pour in the eggs and cheese. Toss it furiously together and once it begins to thicken, add a splash of the pasta water to loosen it, add more water until you get the desired consistency.
  • Toss it again and serve immediately with the remainder of the cheese sprinkled on top and some more freshly ground black pepper. Serve with the broccoli for a good dose of dietary fibre, vitamins and minerals.

Notes

Not all eating at the same time or in a hurry?
Any pasta should really be served straight away. If you prepare all the ingredients, you can cook this in around 15 minutes, just over the amount of time it takes for the spaghetti to cook.

Nutrition

Calories: 496kcal | Carbohydrates: 35g | Protein: 33g | Fat: 25g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 206mg | Sodium: 1455mg | Potassium: 583mg | Fiber: 4g | Sugar: 2g | Vitamin A: 1100IU | Vitamin C: 108.1mg | Calcium: 360mg | Iron: 2.5mg

One thought on “Spaghetti Carbonara

  1. Julie Loynd says:

    Great way to use up leftover gammon and super tasty too. We mix the broccoli in it too- and the children ask for seconds so it’s a win!

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