Mary Berry Carbonara Recipe

Mary Berry’s Carbonara is a rich, creamy indulgence that combines salty pancetta and Parmesan with a luxurious egg and cream sauce. Ideally the pasta should be tossed with the sauce away from direct heat to ensure the eggs thicken into a velvety coating without scrambling.

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Mary Berry Carbonara Recipe Ingredients

• 350 g (12 oz) spaghetti
• 1 tbsp olive oil
• 175 g (6 oz) smoked pancetta cubes or streaky bacon, chopped
• 1 garlic clove, crushed
• 3 large eggs
• 150 ml (5 fl oz) double cream (heavy cream)
• 50 g (2 oz) Parmesan cheese, finely grated
• Salt and freshly ground black pepper
• Fresh parsley, chopped (for garnish)

How To Make Mary Berry Carbonara Recipe

1. Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the spaghetti and cook for ten to twelve minutes until al dente.
2. Crisp the Pancetta: While the pasta cooks, heat the olive oil in a large frying pan. Add the pancetta (or bacon) and fry over a medium-high heat until crisp and golden brown. Add the crushed garlic and cook for one minute more, being careful not to burn it. Remove the pan from the heat.
3. Make the Sauce: In a bowl, whisk together the eggs, double cream, and half of the grated Parmesan cheese. Season generously with freshly ground black pepper. (Go easy on the salt, as the pancetta and Parmesan are already salty).
4. Combine: Drain the spaghetti well and return it to the hot pot or tip it into the frying pan with the pancetta if the pan is large enough. Toss the pasta with the pancetta and garlic to coat the strands in the savory oil.
5. The Magic Moment: Pour the egg and cream mixture over the hot pasta. Using tongs, toss everything together quickly and continuously. The residual heat from the pasta will cook the eggs gently and melt the cheese, creating a smooth, thick sauce.
6. Serve: Serve immediately in warmed bowls. Sprinkle the remaining Parmesan and fresh parsley over the top.

Recipe Tips

• Off the Heat: This is the most critical rule. If the pan is still on the burner when you add the eggs, you will end up with scrambled eggs on toast-less spaghetti. The heat of the pasta alone is sufficient to cook the sauce.
• Room Temperature Eggs: Use eggs and cream that are at room temperature. Cold ingredients hitting hot pasta can cause the sauce to seize or cool down the dish too rapidly before thickening.
• Pasta Water: Reserve a small cup of the starchy pasta water before draining. If the carbonara looks too thick or sticky, a splash of this water will loosen it up and make it glossy again.
• Bacon Alternative: If you can’t find pancetta, smoked streaky bacon is the best alternative. Unsmoked bacon will lack the depth of flavor required for a true carbonara.

What To Serve With Mary Berry Carbonara

Carbonara accompaniments are simple, fresh additions frequently served to balance the intense richness of the cream and cheese sauce. Ideally the garlic bread should be crisp and buttery to provide a satisfying crunch that contrasts with the soft, slippery noodles.

• A crisp green salad with a lemon vinaigrette
• Warm garlic bread or focaccia
• Steamed tenderstem broccoli
• A glass of crisp, dry Pinot Grigio

How To Store Mary Berry Carbonara

• Refrigerate: Carbonara is best eaten fresh, but leftovers can be stored in an airtight container for up to two days.
• Reheat: Reheating is tricky as the eggs can scramble. Reheat very gently in a microwave at 50% power in thirty-second intervals, stirring in between. Adding a splash of water helps revive the creamy texture.
• Freeze: Do not freeze this dish. The cream sauce will separate and the texture of the pasta will become mushy upon thawing.

Mary Berry Carbonara Nutrition Facts

• Calories: 620 kcal (per serving)
• Carbohydrates: 65g
• Protein: 24g
• Fat: 30g
• Fiber: 3g
• Sugar: 2g

Nutrition information is estimated per serving based on 4 servings.

FAQs

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• Mary Berry Thai Salmon Tray Bake Recipe
• Mary Berry Sausage Supper Recipe
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