Go Back

Gordon Ramsay Carbonara Recipe

Gordon Ramsay's 15-minute 'Cornish carbonara': silky spaghetti in a glossy egg-and-Parmesan sauce with crispy streaky bacon, mushrooms and peas — the off-heat method and crème fraîche 'insurance' keep it from ever going grainy.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 2 servings
Course: Main Dish
Cuisine: British
Calories: 685
Ingredients Equipment Method Notes

Ingredients
  

For the carbonara
  • 8 oz spaghetti
  • 6 oz smoked streaky bacon cut into chunky lardons
  • 2 garlic cloves thinly sliced
  • 4 oz mushrooms sliced
  • 1 small red chilli finely sliced (optional)
  • 3 large egg yolks
  • 1 oz Parmesan finely grated, plus extra to serve
  • 1/3 cup crème fraîche (2.5 oz)
  • 1/2 cup frozen peas defrosted
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons chopped flat-leaf parsley

Equipment

  • Large pot for the pasta
  • Wide skillet or sauté pan
  • Medium mixing bowl and whisk

Method
 

  1. <strong>Cook the spaghetti:</strong> Bring a large pot of well-salted water to a rolling boil and cook 8 oz of spaghetti 7 to 9 minutes until just al dente. Before draining, scoop out a full cup of the starchy pasta water and set it aside — you will need it for the sauce.
  2. <strong>Crisp the bacon and mushrooms:</strong> Put 6 oz of streaky bacon lardons in a wide, cold skillet over medium heat. Cook 3 to 4 minutes to render the fat, then add 2 sliced garlic cloves, 4 oz of sliced mushrooms, and the sliced red chilli if using. Cook 3 to 4 minutes more until the mushrooms are golden and everything is crisp at the edges.
  3. <strong>Whisk the egg mixture:</strong> In a medium bowl, whisk 3 egg yolks with 1 oz of finely grated Parmesan and 1/3 cup of crème fraîche until completely smooth, then season generously with black pepper. Whisk out every lump — lumps in the bowl become lumps in the sauce.
  4. <strong>Bring it together off the heat:</strong> Drain the spaghetti and tip it into the skillet, tossing to coat in the rendered bacon fat. Take the skillet completely OFF the heat. Pour in the egg mixture, add a splash of the reserved pasta water, and toss quickly and continuously 30 to 60 seconds until the sauce turns glossy. Add more pasta water, a splash at a time, if the sauce looks thick or sticky.
  5. <strong>Finish and serve:</strong> Fold in 1/2 cup of defrosted peas and the chopped parsley. Season with salt and plenty more black pepper, tasting first — the bacon and Parmesan are already salty. Divide between two warm bowls, finish with extra Parmesan, and serve immediately while the sauce is silky.

Notes

<p>Full-fat crème fraîche only — the fat is what protects the sauce from going grainy.</p>
<p>Leftovers keep 1 day refrigerated; reheat very gently over the lowest heat with a splash of water, tossing constantly. Do not microwave.</p>