Annie Bell’s pancetta carbonara recipe

Carbonara is the ultimate 20-minute pasta and this is my new improved recipe – super creamy with extra egg yolks and lots of crispy pancetta.

pancetta carbonara
Nassima Rothacker

SERVES 4

400g spaghetti
20g unsalted butter
225g pancetta, sliced into thin strips
4 tbsp white wine
2 large free-range eggs, plus 2 egg yolks
75g freshly grated parmesan, plus extra to serve
4 tbsp finely chopped flat-leaf parsley
Sea salt and black pepper

  1. Bring a large pan of water to the boil and add the spaghetti, stir to separate it and cook according to the packet instructions, until just tender.
  2. Meanwhile, melt the butter in a large nonstick frying pan over a medium heat, add the pancetta and fry until it turns crisp, stirring occasionally. Add the wine and cook for about 1 minute, then remove from the heat.
  3. Lightly beat the eggs and yolks in a large bowl, blend in the parmesan and the parsley and season well.
  4. Drain the spaghetti, though not too thoroughly, then rapidly toss it into the egg and cheese mixture. Quickly reheat the pancetta then toss the entire contents of the pan into the pasta. Taste for seasoning and serve straight away with more parmesan grated over.