How to Make Carbonara | John’s Tips for Getting It Right Every Time

This is John’s Double Yolk Carbonara…our way! Carbonara might be one of the most debated pasta dishes out there, so in this one we’re answering some of those big questions. Guanciale, pancetta or bacon? Cream or no cream? And how do you get that lovely creamy sauce without ending up with scrambled eggs? We’re using pancetta, plenty of Pecorino and Parmesan, two egg yolks and one whole egg, with that all-important pasta water to bring everything together. It’s quick, simple and absolutely delicious. This recipe is from our new book, John & Lisa’s Weeknight Dinners, and as always, this is the way we like to make ours – you can make yours however you like! Let us know what goes into your carbonara. John & Lisa x