Pakistani
Pakistani Chicken Karahi
A bold, tomato-rich chicken karahi cooked the way it is at home — plenty of ginger,…
Spaghetti Carbonara
Silky pasta with egg, pecorino and crisp pancetta — the Roman classic done properly, with no cream.
↓ Jump to recipe⏱️
5 minPrep🔥
15 minCook🍽️
3Serves📊
MediumLevelAdvertisement · placeholder
Ingredients
- 300g spaghetti
- 150g pancetta or guanciale, diced
- 3 egg yolks
- 1 whole egg
- 60g pecorino, grated
- Black pepper
- Salt
Instructions
- Cook the spaghetti until al dente; reserve pasta water.
- Fry the pancetta until crisp.
- Beat the eggs with the pecorino and plenty of black pepper.
- Drain the pasta and add to the pancetta off the heat.
- Quickly stir in the egg mixture, loosening with pasta water until silky — the residual heat cooks it into a sauce.
Advertisement · placeholder
Tara’s tips
- Take the pan off the heat before adding the egg or it scrambles.
- Pasta water is essential for a glossy sauce.
Serving suggestions
- Serve immediately with extra pepper.
Storage & reheating
Best fresh.
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
Cream?
Authentic carbonara has no cream — the egg and cheese make the sauce.
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…