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Matthew's Carbonara

A community recipe by

Not tested or verified by Nigella.com

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Introduction

Ultimate comfort food. Rich and creamy, with an unexpected sweetness.

Ultimate comfort food. Rich and creamy, with an unexpected sweetness.

Ingredients

Serves: 4

Metric Cups
  • 1 pinch of salt
  • 1 pinch of pepper
  • nutmeg (freshly grated)
  • 2 teaspoons olive oil
  • 275 grams pancetta (or lardons)
  • 100 millilitres dry white wine
  • 1 pinch of ground cinnamon
  • 500 grams spaghetti (or linguine)
  • 4 large eggs (organic)
  • 100 millilitres double cream
  • 100 grams grated parmesan
  • 1 pinch of salt
  • 1 pinch of pepper
  • nutmeg (freshly grated)
  • 2 teaspoons olive oil
  • 10 ounces pancetta (or lardons)
  • 3½ fluid ounce dry white wine
  • 1 pinch of ground cinnamon
  • 18 ounces spaghetti (or linguine)
  • 4 large eggs (organic)
  • 3½ fluid ounce heavy cream
  • 4 ounces grated parmesan

Method

Matthew's Carbonara is a community recipe submitted by letsindulge and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Heat the oil in a large pan ( big enough to fit the pasta later ) and fry the pancetta cubes until browned.
  • Pour over the white wine and let it bubble away so it deglazes the pan, add the cinnamon and turn off the heat.
  • In a bowl beat together the eggs, cream and cheese and season with salt and lots of pepper.
  • Cook your pasta according to instructions, when cooked reserve some pasta water ( about 100ml ).
  • Put the bacon back on the heat and add your cooked, drained pasta and the water.
  • Toss together and turn off the heat again. Now add your egg and cream sauce, toss together quickly and grate over some nutmeg and more black pepper. Dig in!
  • Heat the oil in a large pan ( big enough to fit the pasta later ) and fry the pancetta cubes until browned.
  • Pour over the white wine and let it bubble away so it deglazes the pan, add the cinnamon and turn off the heat.
  • In a bowl beat together the eggs, cream and cheese and season with salt and lots of pepper.
  • Cook your pasta according to instructions, when cooked reserve some pasta water ( about 100ml ).
  • Put the bacon back on the heat and add your cooked, drained pasta and the water.
  • Toss together and turn off the heat again. Now add your egg and cream sauce, toss together quickly and grate over some nutmeg and more black pepper. Dig in!
  • Additional Information

    Feel free to use whatever pasta you want. I use Penne sometimes. Don't be alarmed about the cinnamon, it adds depth and warmth. Don't worry, even though the heat is off while you add the sauce, the liquid egg will cook instantly as the pasta is hot hot hot! If the heat was on it would give you scrambled eggs!

    Feel free to use whatever pasta you want. I use Penne sometimes. Don't be alarmed about the cinnamon, it adds depth and warmth. Don't worry, even though the heat is off while you add the sauce, the liquid egg will cook instantly as the pasta is hot hot hot! If the heat was on it would give you scrambled eggs!

    Tell us what you think

    What 1 Other has said

    • This is delicious! And a great touch with the cinnamon. Thanks!

      Posted by lol1510 on 12th December 2011
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