My Carbonara

I call this my carbonara because, while it’s rooted in the traditional recipes, it’s very much my own take. Carbonara is to Italy what tortilla is to Spain — a dish that sparks endless debate. Should it have onion? Garlic? Both? Pecorino or parmesan? Olive oil or butter? And just like with tortilla — onion or no onion, runny or set in the middle? — everyone has their passionate view. I love those little culinary arguments. After plenty of testing (and tasting), this is the version that hits the sweet spot for me. And so far after many years... no complaints at the table!

Serves 4 adults

Prep Time: 5 min + 15 min cooking time

Ingredients:

• 2 tbsp olive oil

• 150 g pancetta, cubed

• ¼ small red onion, finely chopped

• 1 garlic clove

• 25 g butter

• 500 g dried spaghetti or linguini

• 4 eggs + 1 egg yolk

• 25 g pecorino romano, finely grated

• 50 g parmesan, finely grated

• 1 mug of pasta cooking water (reserved)

• Freshly ground black pepper

Method:

1. Warm the Plates: Place four pasta bowls in a low oven (50°C) to keep warm.

2. Cook the Pancetta: Heat the olive oil in a large frying pan over medium heat. Add the pancetta and cook until browned and starting to crisp. Add the butter, then stir in the onion and garlic. Cook until the onion is soft and golden, and the pancetta is fully crispy. Reduce heat to lowest setting when this is ready. Remove the garlic clove.

3. Meanwhile Cook the Pasta: Boil the spaghetti in salted water until al dente — about 2 minutes less than the pack says, but check just in case.

4. Make the Sauce: While the pasta cooks, whisk the eggs and the yolk in a bowl. Stir in half the pecorino and half the parmesan, and mix with a fork until smooth and well combined. Add plenty of freshly ground black pepper and some salt. Set aside the remaining cheese in a separate bowl for serving.

5. Combine: Reserve a cup of the pasta cooking water, then drain the pasta. Add it to the pan with the pancetta and toss well to coat in the fat. Remove the pan from the heat, pour in the egg mixture, and toss vigorously until it starts to turn creamy — this may take a minute or two. Add a splash of the reserved cooking water to loosen the sauce, and keep tossing until you get that perfect silky, creamy consistency.

6. Serve: Divide the pasta between the warm plates and top with extra cheese and a generous grind of black pepper. Or bring everything to the table and let everyone help themselves — family-style always works!

   
   

Serving Tips:

Drizzle with a little olive oil for an extra glossy finish.

Pair with a crisp green salad and a glass of chilled white wine or a light red.

Carbonara waits for no one — serve immediately while it’s hot and creamy.

Add black pepper generously, it’s not just seasoning here! It’s one of the core flavours of the dish.

Tips & Tricks:

• Use room-temperature eggs: They blend more easily into a creamy sauce without scrambling.

• Use very finely grated cheese: It melts faster and more evenly into the sauce.

• Don’t overheat the egg mixture: Always remove the pan from the heat before adding the eggs to avoid ending up with scrambled pasta.

• Toss, don’t stir: Tossing helps emulsify the cheese and egg into a smooth sauce without clumping.

• No cream needed: A true carbonara is creamy from the eggs, cheese, and pasta water alone.

  
  

Variations:

-No pork? Try mushrooms: Swap pancetta for finely chopped mushrooms (like shiitake or chestnut) for a rich, earthy, vegetarian twist.

-Black truffle or truffle oil: Just a touch goes a long way. Stir in at the end for a restaurant-style finish.

Having a child in the house who is absolutely disgusted by eggs, my carbonara has become a bit of a secret weapon. It’s the only way I can get him to enjoy the benefits of eggs without protest — and he loves it. So we make it quite often, not just because it’s easy and delicious, but because it works for all of us. Over time, this version has become our go-to: creamy, comforting, and full of flavour. It may not be perfectly traditional, but it’s perfectly ours and that’s what cooking at home is all about.

Happy Cooking!