- 2 tbsp salt
- 3/4 cup olive oil
- 2 medium onions, peeled and finely chopped
- 2 cloves of garlic, peeled and finely chopped
- 1–2 fresh red chilies , de-veined, de-seeded and finely chopped
- 8 oz. pancetta lardons*
- 14 oz. spaghetti
- 6 medium egg yolks
- 1-1/4 cup Parmesan cheese, grated, plus extra for serving
- 9 oz. frozen peas
- Salt and black pepper
- Fill a large saucepan with 16 cups cold tap water and add the salt. Cover with a lid and place over a medium-high heat to bring to the boil.
- In the meantime, put the olive oil, onions, garlic and chili into a large frying pan and place it over a medium-low heat for 5 minutes before adding the pancetta. Cook for a further 5 minutes or until the onion has lightly caramelized.
- Once the water comes to the boil, add the spaghetti and stir it every few minutes to prevent it from sticking together. After approximately 7 minutes, whisk the egg yolks and Parmesan together in a bowl and add a ladle of the pasta water.
- A minute or so before the spaghetti is cooked, take the pancetta and onions off the heat and add the frozen peas. Drain the pasta and return it to the pan. Add the contents of the frying pan along with the egg and cheese mixture, and mix together. Allow to sit for 2 minutes. Season with salt and freshly ground pepper to taste.
- Stir thoroughly to incorporate everything, then serve with more grated Parmesan sprinkled on top.
You could also replace the pancetta with smoked or nonsmoked bacon or a few anchovy fillets, and the peas with fresh soya beans, broad beans, thinly sliced runner beans or broccoli florets, all pre-cooked.
* This recipe is by Heston Blumenthal. I am in no way taking credit for this recipe. *
I am a big fan of pasta and especially creamy type pastas. Of course, my body isn’t a great fan of them and I have to be careful with how much I have, but it’s always great to indulge!
I gave Mr Monkey the Heston Blumenthal at Home cookbook for Christmas and then went through it and chose some recipes to try out at home. Mr Monkey liked the scientific information at the beginning of the book while I loved the great looking food!
This recipe is simple but makes an amazing tasting carbonara. It is rather healthy (compared to the heavy cream based carbonaras) and absolutely delicious. I think it may just be the best pasta I ever tasted, and most definitely ever cooked. Actually it may just be up there with THE best meal I’ve ever cooked!
I know Lily was definitely a fan after she gobbled up a huge bowl-full! This is definitely going to be a recipe to keep.