This easy and creamy Gordon Ramsay Carbonara is the perfect quick meal for any occasion. Made with crispy pancetta, rich Parmesan, and a silky egg-based sauce, it’s simple yet incredibly flavorful. You can easily adapt it with common ingredients like bacon or any pasta, making it a versatile and delicious choice for dinner.
Ingredients Needed:
- 200g linguini or spaghetti
- 200g smoked pancetta or bacon, diced
- 6 eggs
- 200g Parmesan, grated, plus extra for serving
- Sea salt and freshly ground black pepper
How To Make Carbonara Recipe?
- Boil the Pasta: Put a large pan of salted water on to boil. Cook the pasta according to the packet instructions.
- Cook the Pancetta: In a large frying pan, heat over medium-high heat. Add the pancetta and cook for 7-10 minutes, stirring occasionally, until golden and crispy.
- Prepare the Egg Mixture: Separate 4 of the eggs, keeping the yolks in a bowl. Crack the remaining 2 whole eggs into the yolks and whisk together with the grated Parmesan and a generous amount of black pepper.
- Loosen the Sauce: Scoop out some pasta water and stir it into the egg mixture to loosen the sauce.
- Combine Pasta and Sauce: Once the pasta is cooked, turn off the heat. Toss the cooked pasta and pancetta with the egg mixture. If the sauce is too thick, add more pasta water to achieve the desired consistency.
- Serve: Serve the pasta in bowls, topped with extra-grated Parmesan and ground black pepper.
Recipe Tips:
- Use Pasta Water: Save some pasta water before draining to make the sauce smooth and creamy.
- Don’t Overcook the Pancetta: Cook it crispy, but not burnt, for the best flavor.
- Whisk Eggs Fast: Quickly whisk the eggs and Parmesan to keep them from scrambling when mixed with hot pasta.
- Add Water Slowly: If the sauce is too thick, add pasta water bit by bit to get the right texture.
- Serve Right Away: Enjoy carbonara fresh, as it thickens and loses creaminess over time.
How To Store Leftovers?
Let the leftover carbonara cool first. Then, store it in an airtight container in the fridge for up to 2 days.
Nutrition Facts:
- Calories: 764 kcal
- Total Fat: 31g
- Saturated Fat: 11g
- Cholesterol: 230mg
- Sodium: 630mg
- Potassium: 476mg
- Total Carbohydrate: 91g
- Dietary Fiber: 5g
- Sugars: 5g
- Protein: 29g
Gordon Ramsay Carbonara Recipe
Description
This easy and creamy Gordon Ramsay Carbonara is the perfect quick meal for any occasion. Made with crispy pancetta, rich Parmesan, and a silky egg-based sauce, it’s simple yet incredibly flavorful. You can easily adapt it with common ingredients like bacon or any pasta, making it a versatile and delicious choice for dinner.
Ingredients
Instructions
- Boil the Pasta: Put a large pan of salted water on to boil. Cook the pasta according to the packet instructions.
- Cook the Pancetta: In a large frying pan, heat over medium-high heat. Add the pancetta and cook for 7-10 minutes, stirring occasionally, until golden and crispy.
- Prepare the Egg Mixture: Separate 4 of the eggs, keeping the yolks in a bowl. Crack the remaining 2 whole eggs into the yolks and whisk together with the grated Parmesan and a generous amount of black pepper.
- Loosen the Sauce: Scoop out some pasta water and stir it into the egg mixture to loosen the sauce.
- Combine Pasta and Sauce: Once the pasta is cooked, turn off the heat. Toss the cooked pasta and pancetta with the egg mixture. If the sauce is too thick, add more pasta water to achieve the desired consistency.
- Serve: Serve the pasta in bowls, topped with extra-grated Parmesan and ground black pepper.
Notes
- Use Pasta Water: Save some pasta water before draining to make the sauce smooth and creamy.
- Don’t Overcook the Pancetta: Cook it crispy, but not burnt, for the best flavor.
- Whisk Eggs Fast: Quickly whisk the eggs and Parmesan to keep them from scrambling when mixed with hot pasta.
- Add Water Slowly: If the sauce is too thick, add pasta water bit by bit to get the right texture.
- Serve Right Away: Enjoy carbonara fresh, as it thickens and loses creaminess over time.
Gordon Ramsay Carbonara Recipe