Brillo Cleaning Guide 10/19
Carbonara Take Stock Magazine recipe

Classic Spaghetti Carbonara

The Italian Grill in Dundee
Serves: 2
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  • 300g fresh egg pasta
  • 2 free range egg yolk
  • 1 good size torpedo shallot, diced
  • 2 cloves garlic, roughly chopped
  • 100g smoked pancetta, diced
  • Knob of butter
  • 100g Pecorino Romano, grated
  • Pinch flat or curly parsley, chopped
  • Pinch cracked black pepper
  • Pinch salt
  • 1 tbsp extra virgin olive oil


  1. Bring a large pan with water to the boil. Add oil and salt to season and strengthen the pasta. Cook it for 2 minutes
  2. Put the frying pan on the heat. Add a splash of oil, pancetta in for a couple of minutes, then shallots and garlic for another couple of minutes, then add a knob of butter and leave it aside

  3. In a separate bowl whisk your egg yolks, add pecorino, black pepper and parsley
  4. Once the pasta is cooked, drain it (leaving a touch of pasta water), then add it to your pan with pancetta, shallots and garlic

  5. Gently toss it in the pan all together, then pour it in the bowl with egg mixture. Hot pasta and pancetta will cook the egg and pecorino mixture and will make a beautiful sauce. If its too thick, add a little pasta water
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