Italian Carbonara
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recipe by Kenwood https://kenwoodworld.com/
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- Total Time
- 25mins
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- Serves
- 4
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- Calories
- 539
This classic carbonara uses the traditional Italian method of combining eggs, parmesan, and starchy pasta cooking water to create a rich, emulsified sauce that would trick anyone into believing you have added cream! For more authenticity, you can use a ratio of one part parmesan and one part pecorino, following the traditional Roman method, but we’ve kept it simple here by using just parmesan.
recipe updated Jan 23, 2025
Ingredients
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- Pancetta
- 160 g
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- Parmesan cheese
- 40 g
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- Water
- as needed
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- Salt
- as needed
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- Spaghetti
- 400 g
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- Butter
- 40 g
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- Egg
- 3
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- Salt & pepper
- as needed
Tools
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Cooking Chef XL
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Large saucepan
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Cooking chef xl bowl
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Small bowl
Step preview
- Add water and salt to a clean large saucepan
- Bring to the boil
- Add spaghetti to the large saucepan
- Cook - 10 min
- Drain and set aside, reserving 200 ml of pasta cooking liquid in a small jug
- Attach the Stir Tool
- Add butter to the Cooking Chef XL Bowl
- Lift the Cooking Chef head and fit the heat shield
- Heat with splashguard fitted until melted - 1 min, 120°C, Speed OFF
- Then add pancetta to the Cooking Chef XL Bowl
- Cook with splashguard fitted - 5 min, 120°C, Stir 2
- Cook with splashguard fitted until browned - 2 min, 130°C, Stir 2
- Lift the Cooking Chef head
- Let cool - 2 min
- Add egg, parmesan cheese and salt & pepper to a clean small bowl
- Beat until combined
- Pour in 50 ml of pasta cooking liquid and beat thoroughly
- Transfer pasta to Cooking Chef XL Bowl
- Transfer egg mixture to Cooking Chef XL Bowl
- Stir with splashguard fitted - 3 min, Speed 2
- Stir with tablespoon until coated
- Serve