Pasta carbonara


‘My Carbonara’

Source: Eamon T. Serves 4.


  • 40g salt
  • 75g olive oil
  • 2 medium onions, finely chopped
  • 2 cloves of garlic, finely chopped
  • 2 fresh red chillies, finely chopped
  • 250g pancetta lardons
  • 400g spaghetti
  • 6 medium egg yolks
  • 100g Parmesan cheese, grated (or pecorino)
  • 250g frozen peas

Salt and black pepper.


  1. Saucepan: 4kg water and the salt. Boil.
  2. Garlic, onion, oil, chili into fry pan, 5 minutes medium heat.
  3. Add pancetta, 5 more minutes, or until onion has lightly caramelised.
  4. Whisk egg yolks and Parmesan and add a ladle of boiling pasta water.
  5. Just before draining pasta, add frozen peas to sauce and turn off heat.
  6. Drain pasta, add contents of fry pan, mix, allow to sit for 2 minutes. Season with salt & pepper.
  7. Stir thoroughly and serve, with extra Parmesan on the side.

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