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Carbonara

A community recipe by

Not tested or verified by Nigella.com

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Introduction

There are as many versions as people who make it. This is mine, and it's a yummy one - well I think so:)

Ingredients

Serves: 2

  • 510 grams tubular spaghetti
  • 8 rashers diced bacon
  • 1 large finely diced red shallot
  • 2 cloves finely chopped garlic
  • 2 tablespoons light olive oil
  • 375 millilitres white wine
  • 4 egg yolks
  • 1 egg
  • freshly ground pepper
  • 375 millilitres cream
  • 375 millilitres grated parmesan
  • 1 tablespoon butter
  • 2 tablespoons chopped fresh parsley
  • parmesan cheese (extra for garnish)
  • 375 millilitres water
  • 1 pinch of salt

Method

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.
  • Tell us what you think

    What 1 Other has said

    • Cooking this for dinner tonight, except I'm adding half a brown onion. Looks great!

      Posted by AussieArtChef on 23rd July 2013
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