Chef's Diaries: Authentic Spaghetti Carbonara

May 25, 2017

Ok, so let's talk nutrition. 

People always assume that in order to eat well, eat dish you place in front of yourself must be lined with leafy greens, a slab of protein in the form of white meat or fish, and a randomly places avocado - because right now, it's the world's must-have food. 

No sauces, no flavour, no fun and unless you have an extremely dull palate, no real flavour. 

When it comes to eating nutritious foods and creating meals that will actually aid you within a match or during a training session, you need real sustenance. You need those all-important carbs and natural fats in order to bolster your engine room and give yourself enough energy. 

This is my favourite dish that I would only ever eat when made at home, as most restaurants use cream. A big no no in Italy! The handful of ingredients make this carbonara a thing of simple beauty.

It isn't exactly weight-watchers approved but that's OK because that's not what we're going for. 

Check Out the Recipe Video Below!


  • 4 egg yolks
  • Pecorino cheese (or parmesan) grated
  • 200g Italian pancetta
  • Extra virgin oil
  • 200g Spaghetti
  • Black pepper
  • Salt

Protein: 39g


Start off by boiling salted water and cook the pasta following pack instructions. Now separate the egg yolks into a bowl and mix in with 30g of pecorino cheese. You're aiming to achieve a velvety sauce so if the mixture is too runny, add more cheese. Season to taste.

  1. Pour 50ml of extra virgin olive oil into a pan over medium heat.
  • Toss in the pancetta and allow to cook for 5 minutes or until the pancetta turns a golden colour. 
  1. The spaghetti should be al dente now, so drain into a colander, but keep some of the water, as the starchy liquid will help loosen the sauce if needed. The next step is crucial...we can't have you ruining your carbonara!
  1. You must work quickly! Throw the penne into the pan and mix everything together, making sure the pasta is evenly coated with the oil and. Remove from the heat add a couple of spoonful’s of reserved cooking water and your creamy sauce. Stir together quickly, making sure you don’t end up with scrambled eggs. You're looking for a creamy finish to this delicious dish, without the extra-added calories that double cream would bring. Season to taste, sprinkle some cheese and thank me later!

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