This is the ultimate spaghetti carbonara recipe. Our classic Italian pasta recipe combines a silky egg and cheese sauce with the hot spaghetti, crisp prosciutto and plenty of black pepper and finely grated pecorino. Serve Spaghetti Carbonara with fresh peppery rocket leaves.
Spaghetti Carbonara Recipe
Serves 4
Ingredients:
500g spaghetti
20g butter
1 tsp olive oil
250g thinly sliced prosciutto, shredded
2 garlic cloves, crushed
2 eggs
1 egg yolk (extra)
½ cup pure cream
1 cup finely grated pecorino, plus extra, to serve
freshly ground black pepper, to serve
rocket leaves, to serve
Method:
Cook pasta in a large saucepan of boiling salted water until tender as per packet instructions. Drain. Return to saucepan. Add butter and toss until melted.
Heat oil in a frying pan over medium heat. Add prosciutto and cook, stirring often, until golden and crisp. Add garlic and cook for 1 minute. Remove from heat.
Whisk eggs, egg yolk (extra), cream and pecorino together in a bowl. Add to hot pasta with prosciutto. Toss until well combined and egg mixture clings to pasta.
Serve immediately topped with pecorino (extra), freshly ground black pepper and rocket leaves.
