This classic Hairy Bikers carbonara is made with crispy pancetta, Parmesan cheese, garlic, and eggs tossed through hot spaghetti. The result is a silky, savoury pasta dish with no cream in sight. Ready in just 20 minutes, it serves four hungry people.
I make this carbonara at least once a week because it never gets old. The simplicity of the ingredients lets every flavour shine through.
Carbonara Ingredients
- 400g dried spaghetti
- 200g pancetta, diced into small cubes
- 1 tbsp olive oil
- 2 garlic cloves, peeled and crushed
- 3 large eggs, plus 1 extra yolk
- 75g Parmesan cheese, finely grated, plus extra for serving
- Freshly ground black pepper
- Sea salt for the pasta water
How To Make Carbonara
- Cook the pasta: Bring a large pot of salted water to a rolling boil. Cook the spaghetti for 8–10 minutes until al dente. Reserve a mugful of starchy pasta water before draining.
- Crisp the pancetta: Heat the olive oil in a large frying pan over medium heat. Add the crushed garlic and diced pancetta. Fry for 5–6 minutes until the pancetta is golden and crispy, then remove and discard the garlic.
- Make the sauce base: In a bowl, whisk together the eggs, extra yolk, grated Parmesan, and a generous amount of black pepper until thick and smooth.
- Combine the pasta: Drain the spaghetti and toss it straight into the frying pan with the crispy pancetta. Give everything a good toss to coat the pasta in the rendered fat.
- Create the sauce: Remove the pan from the heat completely. Pour in the egg and cheese mixture along with a splash of reserved pasta water. Toss vigorously so the residual heat cooks the eggs into a smooth, creamy sauce.
- Serve straight away: Add more pasta water if needed for a silky consistency. Serve in warm bowls topped with extra Parmesan and a crack of black pepper.
What Is the Secret to Perfect Carbonara?
- Use quality pancetta: Good pancetta gives a salty, smoky depth that carries the whole dish. Buy it in a piece and dice it yourself for the best texture.
- Grate your own Parmesan: Block Parmesan melts into the sauce properly. Pre-grated versions often contain anti-caking agents that make the sauce grainy.
- Save the pasta water: The starchy cooking water is essential for emulsifying the sauce. It turns the egg and cheese into a creamy coating without adding cream. If you enjoy pasta dishes, try our Hairy Bikers spaghetti bolognese for another quick classic.
- Take the pan off the heat: Adding the egg mixture to a hot pan is the fastest way to end up with scrambled eggs. Let the pasta’s residual heat do the work gently.
What Should You Serve on the Side?
A crisp green salad with a light lemon vinaigrette cuts through the richness perfectly. Warm crusty bread on the side is ideal for mopping up any leftover sauce. For a full Italian-inspired spread, pour a glass of dry white wine like Pinot Grigio.
If you love comforting pasta bakes, our Hairy Bikers lasagne is another crowd-pleaser worth trying.
Does This Keep Well?
Carbonara is best eaten straight away because the egg-based sauce does not reheat well. If you do have leftovers, store them in an airtight container in the fridge for up to 2 days. The sauce will likely separate and turn grainy when reheated.
Freezing is not recommended as both the sauce and pasta texture suffer badly.
Nutrition Facts
- Serving Size: 1/4 of recipe
- Calories: 680 kcal
- Total Fat: 28g
- Saturated Fat: 10g
- Cholesterol: 220mg
- Sodium: 980mg
- Total Carbohydrate: 75g
- Dietary Fibre: 3g
- Sugars: 2g
- Protein: 30g
Frequently Asked Questions
Why is there no cream in the Hairy Bikers carbonara? Traditional carbonara relies on the emulsion of eggs, cheese, and starchy pasta water to create its creamy sauce. Adding cream would mask the clean flavours of the Parmesan and pancetta.
How does the Hairy Bikers carbonara compare to Gennaro Contaldo’s version? The Hairy Bikers use pancetta and Parmesan for a milder, more approachable flavour. Contaldo’s version leans towards the Roman original with guanciale and Pecorino for a sharper, saltier taste.
Can I use bacon instead of pancetta? Yes, smoked streaky bacon diced into small pieces works well. It gives a similar salty, smoky flavour, though pancetta has a slightly more refined taste.
Can I make this carbonara ahead of time? Carbonara must be served immediately as the sauce thickens and sets as it cools. You can prep the egg mixture and dice the pancetta in advance, then cook everything fresh when ready to eat.
What is the best pasta shape for carbonara? Spaghetti is the classic choice, but rigatoni or bucatini also work because the sauce clings inside the tubes. Try our Hairy Bikers macaroni cheese if you enjoy cheesy pasta dishes.
You May Also Like:
- Hairy Bikers Spaghetti Bolognese Recipe
- Hairy Bikers Lasagne Recipe
- Hairy Bikers Macaroni Cheese Recipe
Hairy Bikers Carbonara Recipe
Description
Hairy Bikers carbonara is a quick and classic pasta dish made with crispy pancetta, Parmesan cheese, eggs, and garlic tossed through hot spaghetti. The creamy sauce comes from the emulsion of eggs, cheese, and starchy pasta water with no cream needed. Ready in 20 minutes and perfect for a weeknight dinner.
Ingredients
Instructions
- Cook the pasta: Bring a large pot of salted water to a rolling boil. Cook the spaghetti for 8–10 minutes until al dente. Reserve a mugful of starchy pasta water before draining.
- Crisp the pancetta: Heat the olive oil in a large frying pan over medium heat. Add the crushed garlic and diced pancetta. Fry for 5–6 minutes until golden and crispy, then remove and discard the garlic.
- Make the sauce base: Whisk together the eggs, extra yolk, grated Parmesan, and a generous amount of black pepper until thick and smooth.
- Combine the pasta: Drain the spaghetti and toss it straight into the frying pan with the crispy pancetta. Coat the pasta in the rendered fat.
- Create the sauce: Remove the pan from the heat completely. Pour in the egg and cheese mixture with a splash of pasta water. Toss vigorously so the residual heat cooks the eggs into a smooth, creamy sauce.
- Serve straight away: Add more pasta water if needed for a silky consistency. Serve in warm bowls topped with extra Parmesan and black pepper.
