Easy Carbonara Recipe by Gordon Ramsay
Silky, creamy spaghetti carbonara made with eggs, pancetta, and Parmesan—no cream needed. A pantry-friendly dinner in minutes.
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Servings:
Ingredients
Main Ingredients
- 12 oz spaghetti
- 5 oz diced pancetta or thick-cut bacon
- 5.5 fl oz beaten eggs plus one extra yolk about 3 eggs and 1 yolk
- 0.75 cup finely grated Parmesan cheese plus more for serving
- 1 tbsp olive oil
- 1 tsp minced garlic use a smashed clove if preferred
- 0.5 cup hot pasta cooking water, reserved you may not need it all
- 0.75 tsp kosher salt for pasta water; adjust to taste
- 0.75 tsp freshly ground black pepper plus extra to finish
- 1 tbsp unsalted butter optional, for extra gloss
Instructions
Preparation Steps
- Bring a large pot of salted water to a boil.
- Whisk the beaten eggs, Parmesan, and black pepper in a mixing bowl until smooth; set aside.
- Warm olive oil in a large skillet over medium heat. Cook pancetta until crisp, 4–5 minutes.
- Stir in the garlic and cook 30 seconds. Remove skillet from heat to cool slightly.
- Cook spaghetti until al dente. Reserve 1/2 cup hot pasta water, then drain.
- Return skillet to low heat. Toss hot pasta with pancetta and rendered fat to coat.
- Remove from heat. Stream in the egg mixture while tossing quickly, adding splashes of hot pasta water to form a silky sauce.
- Stir in butter if using. Season with extra pepper and a pinch of salt to taste.
- Serve immediately with more grated Parmesan on top.
Notes
For a more traditional touch, swap Parmesan for Pecorino Romano and use guanciale instead of pancetta. If the sauce thickens as it sits, loosen it with a spoonful of hot pasta water. Serve with a crisp green salad, or add a handful of peas for a gentle pop of sweetness.
This recipe is an original creation inspired by classic Easy Carbonara Recipe by Gordon Ramsay flavors. All ingredient ratios and instructions are independently developed.