Nigella Carbonara features spaghetti, guanciale or pancetta, vermouth, eggs, Parmesan cheese, pepper, nutmeg, and butter. It takes 30 minutes and serves 4.
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🧡 Why You’ll Love This Carbonara Recipe:
- Creamy Texture: The combination of eggs, cheese, and pasta water creates a rich and creamy sauce that coats every strand of spaghetti.
- Crispy Pancetta: The crispy, salty pancetta adds a delightful crunch and burst of flavor to each bite.
- Simple Ingredients: With just a handful of pantry staples like eggs, Parmesan cheese, and pasta, you can create a gourmet meal in no time.
❓ What Is Nigella Carbonara Recipe?
Nigella Carbonara is a pasta dish made with spaghetti, pancetta or guanciale, eggs, Parmesan cheese, pepper, and nutmeg. It’s creamy, flavorful, and easy to prepare.
🧀 Nigella Carbonara Ingredients
- 200 grams spaghetti
- 2 teaspoons olive oil
- 100 grams guanciale or pancetta in one piece
- 4 x 15ml tablespoons dry white vermouth or wine
- 1 egg yolk
- 1 whole egg
- 4 tablespoons freshly grated Parmesan cheese
- a grind of black pepper
- a grating of fresh nutmeg
- approx. 20 grams unsalted butter
🍝 How To Make Nigella Carbonara
- Boil water for pasta until it bubbles. Add salt to make it salty like the Mediterranean Sea. Cook spaghetti in the salty water.
- Take off the skin from the pancetta and slice it up. Fry the pancetta in oil until it’s crispy.
- Pour vermouth into the pan and let it cook for 3 minutes until it becomes syrupy. Then, remove the pan from the heat.
- Beat the egg yolks, whole egg, cheese, pepper, and nutmeg together in a bowl.
- Put the pan with the pancetta back on the stove, add butter, and drain the cooked spaghetti into the pan.
- Pour the egg mixture over the spaghetti and mix it well. Don’t turn on the heat or the eggs will scramble. Use some pasta water to make the sauce creamier.
💭Recipe Tips:
- Use freshly grated Parmesan cheese for maximum flavor and creaminess in the sauce.
- When frying the pancetta, aim for crispy edges while keeping the center slightly chewy for added texture.
- For extra depth of flavor, try using pancetta instead of guanciale and experiment with different varieties of dry white vermouth or wine.
🥗 What To Serve With Nigella Carbonara?
Serve carbonara with Potato Salad, Sausage Rolls, Cheese Straws, Courgette Fritters,Chicken Liver Pate, or Chicken Tray Bake.
🎚 How To Store Leftovers Nigella Carbonara?
- In the fridge: Store leftovers nigella carbonara in an airtight container for 3 days.
- In the freezer: Store leftovers nigella carbonara in a freezer-safe container for 3 months.
🥵 How To Reheat Leftovers Nigella Carbonara?
- In the oven: Place leftovers nigella carbonara in a preheated oven for 5 minutes at 350°F.
- In the microwave: Heat leftovers nigella carbonara on medium power for 1-2 minutes, stirring halfway.
- On the stove: Reheat leftovers nigella carbonara in a pan over low heat for 2 minutes, stirring frequently.
- In the air-fryer: Reheat leftovers nigella carbonara at 350°F for 3 minutes, stirring halfway.
FAQ’S:
Why Should I Remove The Skin From Pancetta Before Slicing?
Removing the skin ensures that only the meat of the pancetta is used, resulting in a consistent texture and flavor throughout the Carbonara dish.
How Do I Prevent The Eggs From Scrambling In Carbonara?
To prevent the eggs from scrambling, mix them with the spaghetti off the heat and quickly. Avoid turning on the heat after adding the egg mixture to the pasta.
Can I Make Carbonara Without Using Butter?
Yes, you can make Carbonara without using butter. However, butter adds richness to the dish, so its omission may slightly alter the flavor and texture.
Can I Use Pancetta Instead Of Guanciale?
Yes, pancetta can be used as a substitute for guanciale in Carbonara. Both provide a similar salty and savory flavor to the dish, although there may be slight differences in taste and texture.
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Nigella Carbonara Nutrition Fact
- Calories: 1018
- Total Fat: 33g
- Saturated Fat: 11g
- Trans Fat: 0.4g
- Polyunsaturated Fat: 4.5g
- Monounsaturated Fat: 14g
- Cholesterol: 186mg
- Sodium: 965mg
- Total Carbohydrates: 133g
- Dietary Fiber: 7.5g
- Sugars: 2.5g
- Protein: 44g
- Calcium: 383mg
- Iron: 6.3mg
- Potassium: 386.2mg
Nigella Carbonara
Description
Nigella Carbonara features spaghetti, guanciale or pancetta, vermouth, eggs, Parmesan cheese, pepper, nutmeg, and butter. It takes 30 minutes and serves 4.
Ingredients
Instructions
- Boil water for pasta until it bubbles. Add salt to make it salty like the Mediterranean Sea. Cook spaghetti in the salty water.
- Take off the skin from the pancetta and slice it up. Fry the pancetta in oil until it’s crispy.
- Pour vermouth into the pan and let it cook for 3 minutes until it becomes syrupy. Then, remove the pan from the heat.
- Beat the egg yolks, whole egg, cheese, pepper, and nutmeg together in a bowl.
- Put the pan with the pancetta back on the stove, add butter, and drain the cooked spaghetti into the pan.
- Pour the egg mixture over the spaghetti and mix it well. Don’t turn on the heat or the eggs will scramble. Use some pasta water to make the sauce creamier.
Notes
- Use freshly grated Parmesan cheese for maximum flavor and creaminess in the sauce.
When frying the pancetta, aim for crispy edges while keeping the center slightly chewy for added texture.
For extra depth of flavor, try using pancetta instead of guanciale and experiment with different varieties of dry white vermouth or wine.