I adore the smooth texture of Carbonara. The recipe is so simple with only a few ingredients involved however the real skill comes in when the egg gets involved. Preparing the sauce so that it’s cheesy, smooth and creamy without scrambling the egg could be a challenge, however following this recipe should keep it swift.
In true Italian style this recipe contains no cream, personally if there’s one thing I cannot stand is a creamy, over-indulgent carbonara. Although traditionally pancetta and parmesan are the main components, we’ve iberianised this recipe using well known ingredients in Gibraltar and traditional to our neighbours, Serrano ham and Queso Curado (Cured Cheese)
- 200G Vegetable Spaghetti
- Olive Oil
- 6 Slices Serrano Ham
- 195G Queso Curado (Cured Cheese)
- 3 Large Egg Yolks
- 2 Large tbsp Butter
- Black Pepper
1, Place your pasta in a large pot with boiling water, season with salt and a splash of oil to avoid them sticking together and cook until al dente.
2, Whilst that’s cooking away, slice the ham into small chunks and leave to one side. Using a fork or small whisk, beat your egg yolks, make sure to separate the egg whites as we wont need this.
4, Remove your pasta from the pot using tongs and add it directly to the pan without draining. Stir with your ham and add the dollop of butter. Mix everything together until the butter melts and the ingredients mix together well.
5, Turn your heat to the lowest setting and pour in the grated cheese, stir together whilst slowly adding in the beaten egg yolks.
6, Continue to stir whilst adding the eggs and add some water from your pasta pot until creamy and smooth as you stir together, to avoid it scrambling. After a minute or two this should be ready for serving. Season with a crushing of black pepper on top.