Gordon Ramsay Carbonara Recipe

This Gordon Ramsay Carbonara Recipe is a creamy and rich recipe, which is made with crisp pancetta and Parmesan. It’s a classic, foolproof recipe, ready in about 25 minutes.

Jump to Recipe

Gordon Ramsay Carbonara Recipe Ingredients

• 200g spaghetti or linguine
• 200g pancetta (or streaky bacon), diced
• 6 eggs (4 yolks, 2 whole)
• 200g Parmesan, finely grated
• Sea salt
• Freshly cracked black pepper

How To Make Gordon Ramsay Carbonara Recipe

1. Cook the Pasta: Bring a large pot of heavily salted water to a boil. Cook the spaghetti or linguine until al dente. Just before draining, reserve a cup of the starchy pasta water.
2. Cook the Pancetta: While the pasta cooks, add the diced pancetta to a large, dry pan over medium heat. Cook until the fat has rendered and the pancetta is golden and crisp. Turn off the heat and let it cool for a minute.
3. Prepare the Egg Mixture: In a bowl, whisk together the 4 egg yolks, 2 whole eggs, most of the grated Parmesan cheese, and a generous amount of freshly cracked black pepper.
4. Combine Pasta and Pancetta: Drain the pasta and add it directly to the pan with the cooked pancetta (off the heat). Toss vigorously to coat the pasta in the rendered pancetta fat.
5. Create the Sauce: Pour the egg and cheese mixture over the hot pasta. Toss everything together vigorously and continuously. The residual heat from the pasta will cook the eggs and melt the cheese.
6. Emulsify and Serve: Add the reserved starchy pasta water, a little at a time, while tossing, until the sauce becomes silky, creamy, and coats every strand of pasta. Serve immediately, topped with more grated Parmesan and black pepper.

Recipe Tips

• How do you prevent scrambled eggs? The key is to work off the heat. After cooking the pancetta, let the pan cool for a minute before adding the pasta. The residual heat from the pasta is enough to cook the egg mixture into a creamy sauce without scrambling it.
• Why do you need finely grated cheese? Grating the Parmesan cheese as finely as possible helps it melt quickly and emulsify smoothly into the sauce, preventing clumps.
• What’s the best way to mix the carbonara? Tossing the pasta vigorously, rather than stirring it slowly, is crucial. The rapid movement helps emulsify the egg, cheese, and pasta water into a cohesive, silky sauce.
• Can I warm the egg mixture? If you’re worried about the sauce being too cold, you can place your metal mixing bowl over the pot of hot pasta water (off the heat) for a moment to gently warm the egg and cheese mixture before adding it to the pasta.

What To Serve With Carbonara

Carbonara is a rich and complete meal on its own. It doesn’t need much, but a simple side can cut through the richness:

• A simple green salad with a sharp lemon vinaigrette
• A slice of crusty bread

How To Store Carbonara

• Best Eaten Immediately: Carbonara is a dish that is meant to be eaten fresh. The egg-based sauce does not store or reheat well; it will often scramble or become oily upon reheating.

Carbonara Nutrition Facts

• Calories: 764 kcal
• Protein: 35g
• Fat: 45g
• Carbohydrates: 55g
• Sodium: 900mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs