There are as many versions as people who make it. This is mine, and it's a yummy one - well I think so :)
- 18 ounces tubular spaghetti
- 8 rashers diced bacon
- 1 large finely diced red shallot
- 2 cloves finely chopped garlic
- 2 tablespoons light olive oil
- 1½ cups white wine
- 4 egg yolks
- 1 egg
- freshly ground pepper
- 1½ cups cream
- 1½ cups grated Parmesan
- 1 tablespoon butter
- 2 tablespoons chopped fresh parsley
- Parmesan cheese (extra for garnish)
- 1½ cups water
- 1 pinch of salt
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Carbonara is a community recipe submitted by Coby and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
- Put lots of water on to boil for the pasta.
- Heat the oil in a pan on medium - low heat, add the bacon and shallot, cook gently until shallot's translucent - don't brown.
- Add the white wine and cook off for a couple of minutes, until most of the wine is cooked off.
- Turn off the heat add the garlic and set aside. In a bowl combine the egg yolks, whole egg, a pinch salt (don't need much), plenty of finely grated black pepper, and cream.
- Whisk to combine.
- Stir the parmesan cheese into this. When the water is boiling for the pasta, add salt and pasta and bring back to boil asap. Cook until al dente, scoop out a mug full of the cooking water.
- Drain pasta, return pot to a very low heat. Tip the pasta back into the pot, add the bacon and wine mixture, along with the butter, and about a half a cup of the water.
- Stir to combine, then add the parsley and egg mixture and another 1/2 cup of the cooking water.
- Toss together well until the mixture is well distributed. Serve immediately topped with extra parmesan. If this is left sitting before serving, you can bring it back with just a little more of the pasta water and a gentle heat - but it's better served immediately.