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TrickyRicky’s Carbonara


Carbonara has never tasted this good!

  • Serves: 6 |
    6 servings
  • Difficulty:

  • Prep Time : 5 mins |
  • Cook Time : 20 mins
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  • 100m olive oil
  • 3 cloves of garlic
  • 200g Pancetta cut into 1cm x 1/2cm dice
  • 12 free range eggs – 6 whole eggs for the sauce and 6 egg yolks to serve
  • 250ml Fresh cream
  • ½ cup Full Cream Milk
  • 100g of finely grated Pecorino Cheese
  • 1tsp Black pepper
  • 1tsp salt
  • 2,5ml of grated nutmeg
  • Parmesan cheese for the table
  • 1 ½ packets of Spaghetti

To flavour your oil with garlic heat the olive oil in a large frying pan and add the garlic cloves, cook for 3 minutes or until the cloves start to get some colour and remove them.  Add the pancetta and cook until the edges are nice and crispy.

In a bowl whisk together the 6 whole eggs, 250ml of fresh cream, ½ cup of fresh milk, and 100g of grated Pecorino, tsp of black pepper, tsp of salt and 2,5ml of grated nutmeg.

Cook the spaghetti in a large pot of salted water; keep a small jug of the pasta water for the table.  Drain the pasta in a colander and return to the pot; immediately add the fried pancetta with the olive oil and the egg mixture and give it a good stir.

Serve individual portions with an egg yolk on the top with a final grating of black pepper.