Spaghetti Carbonara
Spaghetti Carbonara is a traditional Italian dish from Rome that’s quick and easy to master. Try our fantastic version with Knorr Chicken Stock. It’s cooked really quickly and delivers a deeply satisfying meal for all the family.
- Recipe serves4
- Preparation Time15 min
- Cooking Time15 min
Ingredients
- 1 Knorr Chicken Stock Pot
- 350g spaghetti
- 3 egg yolks
- 100ml Elmlea Single
- 1 tsp vegetable oil
- 60g pancetta cubes
- 2 cloves garlic, sliced
- Freshly ground black pepper to taste
- 2 tbsp Parmesan cheese
Method
- Bring a large pan of water to the boil, add the Knorr Chicken Stock Pot and stir until dissolved. Add the spaghetti and cook following pack instructions until the spaghetti is al dente.
- Whilst the spaghetti is cooking, whisk together the egg yolks and Elmlea in a bowl.
- Heat a small frying pan with the oil and fry the pancetta and garlic until crisp, drain on kitchen paper.
- Drain the spaghetti. Add in the egg mixture and toss the spaghetti so that it becomes coated with the mixture and lightly cooked. Sprinkle over two-thirds of the pancetta and toss to mix in. Season to taste with black pepper.
- Serve with Parmesan cheese, sprinkle with the remaining pancetta and garnish with parsley. Delicious with a green salad.
- Tip: Retain all of the drained pasta water, this has bags of flavour and can be used as base liquid for soups and casseroles.
