Pasta Carbonara

Name: Pasta Carbonara
Cuisine: Irish
Ingredients: 350 g (12 oz) dried spaghetti; 15 g (½ oz) butter; 1 onion, finely chopped; 1 garlic clove, crushed; 225 g (8 oz) rindless pancetta or bacon rashers, cut into lardons; 225 g (8 oz) rindless pancetta or bacon rashers, cut into lardons; 100 ml (3 ½ fl oz) dry white wine; 3 eggs; 50 g (2 oz) freshly grated Parmesan, extra to garnish; 150 ml (¼ pint) cream; 1 tbsp chopped fresh flat-leaf parsley, extra torn leaves to garnish; sea salt and freshly ground black pepper; sea salt and freshly ground black pepper

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Nation's Favourite Food

By Neven Maguire

Published 2013

About

This carbonara can be made with pastas other than spaghetti. You might try penne, linguini or tagliatelle, and they will all have the cooking instructions on the packet. It’s a good, tasty recipe that takes very little effort and that most people seem to enjoy.

Ingredients

350 g (12 oz) dried spaghetti
15 g (½

Europe
Ireland
Pasta

Method

Bring a large pan of salted water to a rolling boil and then swirl in the spaghetti. Cook the pasta for 8–10 minutes, or until just tender but still with a little bite – al dente.

Meanwhile, heat the butter in a large pan over a low heat. Add the onion and garlic and cook for 5 minutes, until softened but not coloured, stirring frequently. Add the pancetta or bacon to the pan and cook f