Delia Smith’s Spaghetti Carbonara is a timeless, classic Italian dish that combines simple ingredients to create a luxurious meal. With its creamy texture, smoky pancetta, and the richness of Parmesan and eggs, this carbonara is the ultimate comfort food. Delia’s version stays true to traditional methods, with no added cream—just a perfect blend of eggs, cheese, and pasta water to make the sauce. It’s quick, easy, and absolutely delicious.
What is Delia Smith Spaghetti Carbonara?
Delia Smith’s Spaghetti Carbonara is a traditional Italian dish made with spaghetti, pancetta, eggs, Parmesan cheese, and black pepper. The beauty of this recipe lies in its simplicity. Delia’s version follows the authentic technique of using eggs and cheese to create the sauce, resulting in a rich, creamy dish without the need for heavy cream. The key to success with this recipe is tossing the hot pasta with the eggs and cheese, allowing the heat of the spaghetti to gently cook the eggs and create a velvety sauce.
Other Popular Recipes
Why You Should Try This Recipe
- Authentic flavor: Delia Smith’s version sticks closely to the traditional carbonara method, delivering rich, authentic Italian flavors.
- No cream needed: This dish gets its creamy texture from the eggs and cheese alone, making it lighter yet still indulgent.
- Quick and easy: Perfect for a weeknight dinner, it takes less than 20 minutes to prepare.
- Minimal ingredients: You only need a handful of pantry staples, yet the result is full of flavor.
- Perfect balance: The combination of salty pancetta, rich eggs, and sharp Parmesan creates a perfectly balanced dish.
Ingredients Needed to Make Delia Smith Spaghetti Carbonara
- Spaghetti (350g): The classic pasta choice for carbonara.
- Pancetta (150g, diced): Provides a salty, smoky flavor.
- Eggs (2 large, beaten): The base of the creamy sauce.
- Parmesan cheese (50g, grated): Adds richness and depth to the sauce.
- Garlic cloves (2, minced): Optional but adds a hint of flavor.
- Olive oil (1 tablespoon): For cooking the pancetta.
- Freshly ground black pepper (to taste): Essential for seasoning.
- Salt (to taste): For seasoning the pasta water.
Equipment Needed
- Large pot for boiling the spaghetti
- Frying pan for cooking the pancetta
- Mixing bowl for combining the eggs and cheese
- Tongs or pasta fork for tossing the pasta
Instructions to Make Delia Smith Spaghetti Carbonara
Step 1: Cook the spaghetti
- Bring a large pot of salted water to a boil.
- Add the spaghetti and cook according to the package instructions until al dente, about 8-10 minutes.
- Reserve 1/2 cup of pasta water, then drain the spaghetti.
Step 2: Cook the pancetta
- While the spaghetti is cooking, heat the olive oil in a frying pan over medium heat.
- Add the diced pancetta and cook until it becomes crispy and golden brown, about 5-6 minutes.
- Add the minced garlic, if using, and sauté for another minute. Set aside.
Step 3: Prepare the egg and cheese mixture
- In a mixing bowl, whisk together the beaten eggs and grated Parmesan cheese.
- Season with a generous amount of freshly ground black pepper.
- Set the mixture aside.
Step 4: Combine the pasta with the egg mixture
- Once the spaghetti is cooked and drained, return it to the pot.
- Immediately pour the egg and cheese mixture over the hot spaghetti, tossing quickly to ensure the eggs cook from the heat of the pasta.
- Add a splash of the reserved pasta water if needed to create a smooth, creamy sauce.
Step 5: Add the pancetta
- Add the crispy pancetta to the spaghetti and toss everything together until well combined.
- Adjust seasoning with more black pepper if desired.
Step 6: Serve
- Serve the carbonara hot, with extra Parmesan cheese and black pepper sprinkled on top.
What Goes Well With Delia Smith Spaghetti Carbonara
- Fresh salad: A crisp green salad with a light vinaigrette cuts through the richness of the carbonara.
- Garlic bread: Adds a crunchy texture and complements the pasta beautifully.
- Roasted vegetables: Serve with roasted asparagus, zucchini, or bell peppers for added freshness.
- White wine: A light white wine like Pinot Grigio or Chardonnay pairs well with the creamy carbonara.
- Sautéed spinach: Adds a healthy, vibrant side that balances the richness of the dish.
Expert Tips for Making the Best Delia Smith Spaghetti Carbonara
- Use room temperature eggs: This helps the eggs combine more smoothly with the pasta, preventing them from scrambling.
- Work quickly: Toss the pasta with the egg mixture while it’s still hot to cook the eggs without scrambling.
- Reserve pasta water: The starchy pasta water helps create a silky, smooth sauce.
- Don’t overcook the pancetta: Cook it until crispy but not too hard, as it adds a delicious contrast to the creamy sauce.
- Freshly ground pepper: Carbonara is all about the pepper, so don’t be shy with it!
Easy Variations of Delia Smith Spaghetti Carbonara
- Add peas: Stir in some lightly cooked peas for a pop of sweetness and color.
- Herb twist: Add a sprinkle of chopped parsley or basil for freshness.
- Mushroom carbonara: Sauté mushrooms with the pancetta for an earthy twist.
- Vegetarian version: Omit the pancetta and add extra vegetables like spinach, zucchini, or roasted peppers.
- Smoked salmon: For a fancier version, replace pancetta with smoked salmon.
Best Practices to Store Delia Smith Spaghetti Carbonara
- Refrigeration: Store leftovers in an airtight container in the fridge for up to 2 days.
- Freezing: It’s not recommended to freeze carbonara, as the texture of the egg-based sauce may change upon reheating.
- Reheat once: Reheat gently in a pan over low heat, adding a splash of water to loosen the sauce.
Best Practices to Reheat Delia Smith Spaghetti Carbonara
- Stovetop method: Reheat the pasta in a skillet over low heat, adding a bit of water to help loosen the sauce.
- Microwave method: Reheat individual portions in the microwave, but be careful not to overcook as it may scramble the eggs.
Nutrition Value (per serving):
- Calories: 450
- Fat: 22g
- Carbohydrates: 45g
- Protein: 18g
FAQs
Can I make Delia Smith Spaghetti Carbonara without pancetta?
Yes, you can make Spaghetti Carbonara without pancetta. You can substitute pancetta with bacon, turkey bacon, or even omit the meat entirely for a vegetarian version. Adding mushrooms or peas can provide extra flavor and texture in place of the pancetta.
How do I prevent eggs from scrambling in Spaghetti Carbonara?
To prevent eggs from scrambling, toss them with the pasta while the pasta is hot but not on direct heat. The residual heat will cook the eggs gently, creating a creamy sauce without scrambling. Make sure to work quickly and stir continuously.
Can I reheat Spaghetti Carbonara without it drying out?
Yes, you can reheat Spaghetti Carbonara on the stovetop over low heat. Add a splash of pasta water, milk, or cream to loosen the sauce as it reheats, stirring gently to keep the sauce creamy.
What type of cheese is best for Spaghetti Carbonara?
Parmesan or Pecorino Romano are traditionally used in Spaghetti Carbonara. Both cheeses add a sharp, salty flavor that complements the pancetta and creamy egg sauce perfectly.
Final Words
Delia Smith’s Spaghetti Carbonara is the perfect example of how simple ingredients can create an extraordinary dish. With its creamy sauce, crispy pancetta, and rich Parmesan, this carbonara is the epitome of comfort food.
Try it today for a delicious, satisfying meal that’s sure to impress!
More By British Baking Recipes
- Mary Berry Lyonnaise Potatoes
- Delia Smith Fish Pie With Leeks
- Mary Berry Roast Potatoes With Semolina
Delia Smith Spaghetti Carbonara
- Prep Time: 10
- Cook Time: 15
- Total Time: 25 minutes
- Yield: 4
- Category: Main Course
- Method: Boiling
- Cuisine: Italian
Description
Delia Smith’s Spaghetti Carbonara is a traditional Italian dish made with spaghetti, pancetta, eggs, Parmesan cheese, and black pepper. The beauty of this recipe lies in its simplicity. Delia’s version follows the authentic technique of using eggs and cheese to create the sauce, resulting in a rich, creamy dish without the need for heavy cream. The key to success with this recipe is tossing the hot pasta with the eggs and cheese, allowing the heat of the spaghetti to gently cook the eggs and create a velvety sauce.
Ingredients
- Spaghetti (350g): The classic pasta choice for carbonara.
- Pancetta (150g, diced): Provides a salty, smoky flavor.
- Eggs (2 large, beaten): The base of the creamy sauce.
- Parmesan cheese (50g, grated): Adds richness and depth to the sauce.
- Garlic cloves (2, minced): Optional but adds a hint of flavor.
- Olive oil (1 tablespoon): For cooking the pancetta.
- Freshly ground black pepper (to taste): Essential for seasoning.
- Salt (to taste): For seasoning the pasta water.
Instructions
Step 1: Cook the spaghetti
- Bring a large pot of salted water to a boil.
- Add the spaghetti and cook according to the package instructions until al dente, about 8-10 minutes.
- Reserve 1/2 cup of pasta water, then drain the spaghetti.
Step 2: Cook the pancetta
- While the spaghetti is cooking, heat the olive oil in a frying pan over medium heat.
- Add the diced pancetta and cook until it becomes crispy and golden brown, about 5-6 minutes.
- Add the minced garlic, if using, and sauté for another minute. Set aside.
Step 3: Prepare the egg and cheese mixture
- In a mixing bowl, whisk together the beaten eggs and grated Parmesan cheese.
- Season with a generous amount of freshly ground black pepper.
- Set the mixture aside.
Step 4: Combine the pasta with the egg mixture
- Once the spaghetti is cooked and drained, return it to the pot.
- Immediately pour the egg and cheese mixture over the hot spaghetti, tossing quickly to ensure the eggs cook from the heat of the pasta.
- Add a splash of the reserved pasta water if needed to create a smooth, creamy sauce.
Step 5: Add the pancetta
- Add the crispy pancetta to the spaghetti and toss everything together until well combined.
- Adjust seasoning with more black pepper if desired.
Step 6: Serve
- Serve the carbonara hot, with extra Parmesan cheese and black pepper sprinkled on top.
