This James Martin Carbonara is a rich, silky pasta dish with a glossy egg sauce, crisp pancetta, and plenty of Parmesan. The texture is creamy without using cream, and the flavour is deeply savoury with a gentle peppery bite. It is an easy recipe that feels luxurious, perfect for both weeknights and relaxed weekend cooking. From start to finish, it takes about 25 minutes.
Ingredients
For the pasta
- 400g dried spaghetti
- Salt, for the cooking water
For the carbonara sauce
- 200g pancetta or streaky bacon, cut into small cubes
- 2 tbsp olive oil
- 3 large free range egg yolks
- 1 large whole egg
- 75g Parmesan cheese, finely grated
- Freshly ground black pepper, to taste
To finish
- Extra grated Parmesan, for serving
- Freshly ground black pepper
How to Make James Martin Carbonara
- Prepare the cooking setup: Bring a large pan of well salted water to the boil for the spaghetti. Place a large frying pan over medium heat so it is ready for the pancetta.
- Cook the pancetta: Add the olive oil to the frying pan, then add the pancetta. Cook gently for 5 to 7 minutes until golden and crisp, stirring occasionally. Remove from the heat and set aside.
- Mix the eggs and cheese: In a bowl, whisk the egg yolks and whole egg together. Stir in the grated Parmesan and a generous amount of freshly ground black pepper. The mixture should be thick and creamy.
- Cook the pasta: Add the spaghetti to the boiling water and cook according to the packet instructions until just al dente. Reserve a mug of the cooking water before draining.
- Combine pasta and pancetta: Add the drained spaghetti to the pan with the pancetta. Toss well so the pasta is coated in the rendered fat.
- Create the sauce: Remove the pan from the heat. Pour in the egg and cheese mixture, tossing quickly to coat the pasta. Add a splash of reserved pasta water to loosen the sauce if needed. The heat of the pasta cooks the eggs gently.
- Serve immediately: Divide between warm bowls and finish with extra Parmesan and black pepper.
Tips
Why did my sauce scramble?
This usually happens if the pan is too hot. Always remove the pan from the heat before adding the egg mixture and toss continuously.
How do I keep the carbonara creamy?
Use reserved pasta water a little at a time. The starch helps create a smooth, silky sauce.
Can I use bacon instead of pancetta?
Yes, streaky bacon works well. Choose a good quality one and cut it into small pieces for even cooking.
Serving Suggestions
- Serve with a crisp green salad and lemon dressing
- Add garlic bread on the side for a hearty meal
- Pair with a light white wine
Storage
Room temperature
This dish is best eaten immediately and should not be left out for more than 1 hour.
Refrigerator
Store leftovers in an airtight container for up to 2 days. Reheat gently with a splash of water.
Freezing
Carbonara does not freeze well, as the sauce can split when thawed.
Nutrition
- Calories: 620 kcal
- Carbohydrates: 65g
- Protein: 28g
- Fat: 28g
- Saturated fat: 11g
- Sodium: 720mg
Nutrition values are estimates and may vary depending on ingredients used.
FAQs
Can I use cream in carbonara?
Traditional carbonara does not use cream. The creamy texture comes from eggs, cheese, and pasta water.
What pasta works best for carbonara?
Spaghetti is the classic choice, but linguine or fettuccine also work well.
Can I make carbonara without pancetta?
Yes, you can use streaky bacon or leave it out for a vegetarian version, although the flavour will change.
Why is my carbonara dry?
It likely needs more pasta water. Adding a little at a time helps loosen the sauce and restore creaminess.
James Martin Carbonara
Course: MainCuisine: ItalianDifficulty: Easy4
servings30
minutes40
minutes300
kcal1
hour10
minutesClassic James Martin Carbonara with silky egg sauce, crisp pancetta, and plenty of Parmesan.
Ingredients
400g spaghetti
200g pancetta, diced
2 tbsp olive oil
3 egg yolks
1 whole egg
75g Parmesan, grated
Salt
Black pepper
Directions
- Bring a large pan of salted water to the boil and cook the spaghetti until al dente.
- Fry pancetta in olive oil until golden and crisp.
- Whisk eggs, yolks, Parmesan, and black pepper in a bowl.
- Add drained pasta to pancetta and toss well.
- Remove from heat, add egg mixture, and toss quickly with pasta water to form a sauce.
- Serve immediately with extra Parmesan and black pepper.
Notes
- Always remove the pan from heat before adding eggs.
- Use pasta water to adjust sauce consistency.
