Pakistani
Pakistani Chicken Karahi
A bold, tomato-rich chicken karahi cooked the way it is at home — plenty of ginger,…
Classic Carbonara
Silky eggs, salty pancetta and sharp pecorino tossed through hot pasta — a Roman classic that needs nothing else.
↓ Jump to recipe⏱️
5 minPrep🔥
15 minCook🍽️
2Serves📊
MediumLevelAdvertisement · placeholder
Ingredients
- 200g spaghetti
- 100g pancetta or guanciale, diced
- 2 egg yolks
- 1 whole egg
- 40g pecorino, finely grated
- Black pepper
- Salt
Instructions
- Cook the spaghetti in well-salted water until al dente; reserve a cup of pasta water.
- Meanwhile, render the pancetta in a dry pan until crisp.
- Beat the eggs with the pecorino and a generous grind of black pepper.
- Drain the pasta and tip into the pan with the pancetta off the heat.
- Pour in the egg mixture and toss quickly, adding splashes of pasta water until silky.
- Serve immediately with extra pepper and cheese.
Advertisement · placeholder
Tara’s tips
- Off the heat is critical — too hot and you have scrambled eggs.
- Pasta water is the binder. A few splashes turns the sauce glossy.
Serving suggestions
- Eat it the moment it lands on the plate.
Storage & reheating
Best fresh — carbonara doesn't reheat well.
Nutrition
Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.
Frequently asked questions
Can I use bacon?
Yes — streaky bacon works fine, though guanciale or pancetta is more traditional.
You might also like
Related recipes
Pakistani
Pakistani
Chana Chaat
A tangy, refreshing chickpea salad tossed with onion, tomato and a zingy chaat dressing — a…
Indian
Palak Paneer
Soft cubes of paneer in a smooth, gently spiced spinach sauce — comforting, green and surprisingly…