Heston’s Carbonara

Heston’s Carbonara

When I was living in Italy, I was completely taken aback to learn that a traditional carbonara should have no cream in it. It was a staple food when I was flatting, and the sauce was made up of predominantly cream. I have never been a huge fan of cream however, so was pleased to learn that I could still have the creaminess that the dish offers, without having to compromise the cream itself. Just recently, I was looking through one of Heston Blumenthal’s cookbooks and came across this beauty – unlike most of Heston’s other recipes I was pleased to see that it didn’t require any of the molecular gastronomic techniques he is so well known for. Instead, this recipe is essentially a one pot job, and is a good hearty meal suitable for the whole family. When I made it I used smoked pancetta – and it was absolutely sensational; I would highly recommend. This recipe easily serves six people.


  • 40 g salt
  • 75 g olive oil
  • 2 medium onions
  • 2 garlic cloves, crushed
  • 2 chillis, deseeded
  • 250 g pancetta (or bacon)
  • 400 g spaghetti
  • 6 egg yolks
  • 100 g Parmesan cheese
  • 250 g frozen peas
  • salt and cracked pepper


  1. Cook pasta.
  2. Separately, cook the olive oil, onions, garlic and chilli for about 5 minutes.
  3. Add the chopped pancetta and then cook for a further 7 minutes.
  4. In a bowl, whisk the egg yolks and Parmesan in  bowl with a ladle of pasta water.
  5. Add the frozen peas to onions.
  6. Drain the pasta once cooked and add everything to the pasta.


One thought on “Heston’s Carbonara

  1. This is definitely a delicious meal. Simple and elegant. Make sure you enjoy it with a light crisp dry white wine. Ideally an Alto Adige, but failing that maybe a dry Pinot Gris or even a dry Riesling.

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