Gordon Ramsay Italian Spaghetti Carbonara

This creamy, savory Gordon Ramsay Italian Spaghetti Carbonara is made with crispy pancetta, egg yolks, and hard cheeses, and ready in 20 minutes. The hot pasta water slowly melts the cheese and eggs into a perfectly glossy sauce right in the pan. I make this whenever I need a comforting meal in a hurry.

Why This Classic Works

I used to end up with scrambled eggs whenever I tried making this dish at home. The secret I learned is letting the pan cool slightly before adding the egg and cheese mixture.

Using a mix of Parmesan and Pecorino Romano adds a deep, salty bite that cuts through the rich egg yolks perfectly. It is a brilliant trick that makes this meal feel incredibly special without needing heavy cream.

Gordon Ramsay Italian Spaghetti Carbonara Ingredients

• 400g dried spaghetti
• 150g pancetta, cubed
• 1 tbsp olive oil
• 2 cloves garlic, peeled and crushed
• 4 large egg yolks
• 50g grated Pecorino Romano
• 50g grated Parmesan cheese
• 1 tsp freshly ground black pepper

How To Make Gordon Ramsay Italian Spaghetti Carbonara

1. Boil The Pasta: Cook the spaghetti in a large pot of heavily salted boiling water according to the package instructions until al dente.
2. Crisp The Pancetta: Heat the olive oil in a large frying pan over medium heat, adding the pancetta and crushed garlic cloves. Fry for 5 minutes until the fat renders and the pancetta is crispy, then remove the garlic.
3. Mix The Sauce: Whisk the egg yolks, Pecorino, Parmesan, and black pepper together in a small bowl until it forms a thick paste.
4. Combine Everything: Drain the pasta, saving one cup of pasta water, and toss the spaghetti into the pan with the pancetta off the heat.
5. Create The Emulsion: Pour the egg mixture over the pasta, adding a splash of hot pasta water, and toss vigorously until a creamy sauce coats the noodles.

Recipe Tips

• Off the heat: Always remove your pan from the stove before adding the eggs so they do not scramble.
• Save the water: Starchy pasta water is the secret ingredient that turns the cheese and eggs into a glossy sauce.
• Grate cheese finely: Use a microplane or fine grater so the cheese melts instantly upon hitting the hot pasta.

What To Serve With Italian Spaghetti Carbonara

A crisp rocket salad with a simple lemon vinaigrette cuts through the richness of the pasta nicely. You can also serve it with warm garlic bread to soak up any leftover sauce at the bottom of the bowl.

How To Store

Keep leftover pasta in an airtight container in the fridge for up to two days. Reheat gently in a pan with a splash of water over low heat, though the texture will not be quite as creamy as freshly made.

FAQs

Can I use bacon instead of pancetta?

Yes, thick-cut smoked bacon works well if you cannot find pancetta or guanciale. Just be sure to render the fat out slowly.

Do I need to add heavy cream?

Authentic recipes never use cream. The creaminess comes entirely from the emulsion of egg yolks, cheese, and starchy pasta water.

Can I use whole eggs?

Using just yolks yields a much richer, thicker sauce. However, you can substitute two yolks for one whole egg if preferred.

Why did my sauce scramble?

The pan or pasta was too hot when you added the eggs. Always take the pan completely off the heat source before tossing.

Nutrition

• Calories: 580 kcal
• Total Fat: 28g
• Saturated Fat: 12g
• Cholesterol: 245mg
• Sodium: 850mg
• Total Carbohydrate: 55g
• Protein: 25g

Try More Recipes:

• Homemade Italian Potato Gnocchi Pasta Recipe
• Italian Lemon Pasta Recipe
• Italian Pasta in White Wine Sauce Recipe

Gordon Ramsay Italian Spaghetti Carbonara

Recipe by Paula

Servings

4

servings

Prep time

5

minutes

Cooking time

15

minutes

Total time

20

minutes

Gordon Ramsay Italian Spaghetti Carbonara combines creamy, savory textures with crispy pancetta, rich egg yolks, and salty cheeses. Ready in just 20 minutes, this fast and foolproof method creates a glossy, authentic sauce without any heavy cream for an effortless weeknight dinner.

Ingredients

• 400g dried spaghetti

• 150g pancetta, cubed

• 1 tbsp olive oil

• 2 cloves garlic, peeled and crushed

• 4 large egg yolks

• 50g grated Pecorino Romano

• 50g grated Parmesan cheese

• 1 tsp freshly ground black pepper

Directions

• 1. Boil The Pasta: Cook the spaghetti in a large pot of heavily salted boiling water according to the package instructions until al dente.
• 2. Crisp The Pancetta: Heat the olive oil in a large frying pan over medium heat, adding the pancetta and crushed garlic cloves. Fry for 5 minutes until the fat renders and the pancetta is crispy, then remove the garlic.
• 3. Mix The Sauce: Whisk the egg yolks, Pecorino, Parmesan, and black pepper together in a small bowl until it forms a thick paste.
• 4. Combine Everything: Drain the pasta, saving one cup of pasta water, and toss the spaghetti into the pan with the pancetta off the heat.
• 5. Create The Emulsion: Pour the egg mixture over the pasta, adding a splash of hot pasta water, and toss vigorously until a creamy sauce coats the noodles.