Yummy and SPEEDY Carbonara! | Sophia's Kitchen

Want to get dinner ready in 20 minutes flat? Have I got the perfect recipe for you! This spaghetti carbonara is rich, creamy, and totally delicious. Perfect for that midweek meal when you're short on time!

L I N K S
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S H O P
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R E C I P E
30g parmesan cheese
60g pecorino cheese
1 garlic clove
150g pancetta, cubes
30g olive oil
1200g water
1 pinch sea salt
300g spaghetti
3 large egg yolks
2 pinches ground black pepper
Salt to taste

Place the parmesan and pecorino in the mixing bowl. Grate 10 Sec. / Speed 10. Transfer into a small bowl and set aside.
Put the garlic clove in the mixing bowl. Chop 2 Sec. / speed 7. Scrape down using a spatula. Add the pancetta and oil and fry 7 Min. / 120C / Speed 1. Transfer into a large Thermi Servebowl and set aside.
Pour the water in the mixing bowl and add the salt. Warm 10 Min. / 100C / Speed 1. Alternatively, boil the kettle and pour the boiling water in the mixing bowl. Warm 2 Min. / 100C / Speed 1. Add the pasta through the hole in the lid and cook as per packet instructions until al dente / 100C / Reverse Speed 1 / without the measuring cup in place but place the simmering basket on top of the lid instead.
Once cooked, drain the pasta into the Varoma dish keeping about 60g of the cooking water in the mixing bowl. Add to the Thermi Servebowl and keep warm.
Add the egg yolks, cheese and pepper to the reserved cooking water and mix 10 Sec. / Speed 4. Add to the reserved pasta and stir through thoroughly before serving.

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