Put a large saucepan of water on to boil. Season the water with salt.
Get your ingredients ready. Grate the parmesan and pecorino. Crush the garlic cloves with the back of your knife. Lightly beat the egg and egg yolks. Slice the courgette in half and then cut into strips. Discard the middle.
Add the pancetta into a large frying pan and place over a high heat. No need to add any oil, as it cooks it will cook in its own fat.
Add the garlic cloves into the pan.
Meanwhile, drop the spaghetti into the boiling water.
When the pancetta is almost crispy, add the courgette and cook for a further minute, remove the garlic cloves.
Once the pasta is cooked, use a pair of tongs to take the pasta from the saucepan straight into the frying pan with the pancetta and courgette. As you do this, you can take some pasta water with it.
Toss the pasta in the pancetta fat. Now add most of the grated cheese, saving some to sprinkle on top. Toss together until the cheese is melted.
Take the pan off of the heat, add a ladle of pasta water and then add the eggs.
Use your tongs to move the pasta around the pan. The heat from the pasta will cook the eggs without scrambling them.
Season with black pepper. It won't need salt as the pancetta is salty.
Twirl the pasta into a pasta bowl, garnish with more grated cheese.
4 comments on “Spaghetti Carbonara”
Great recipe – secret is to prepare everything up front!
Great recipe – really like the addition of courgettes!
The best carbonara I’ve had. We’ve made this lots of times. My 9 year old loves it!
Really easy to make and tasted great.