Gordon Ramsay Pasta Carbonara Recipe – A Classic Italian Delight

Gordon Ramsay’s Pasta Carbonara is a creamy, rich, and indulgent dish made with crispy pancetta, egg yolks, Parmesan cheese, and perfectly cooked pasta. This classic Italian dish is known for its silky sauce that coats every strand of pasta without using cream, relying instead on the magic of eggs and cheese. Follow this step-by-step guide to create a restaurant-quality carbonara right in your kitchen.

What is Gordon Ramsay’s Pasta Carbonara?

Gordon Ramsay’s carbonara is an authentic Italian-style recipe that skips heavy cream and instead creates a rich, silky sauce using egg yolks, Parmesan, pancetta, and pasta water. The key to this dish is using high-quality ingredients and cooking with precision to achieve a perfect texture.

Other Gordon Ramsay Recipes

• Gordon Ramsay Sausage Casserole
• Gordon Ramsay Bangers and Mash
• Gordon Ramsay Venison Pie
• Gordon Ramsay Roast Leg of Lamb

Reasons to Try Gordon Ramsay’s Pasta Carbonara

• Authentic Italian Flavor – Made the traditional way without cream.
• Rich, Creamy Texture – Achieved using eggs and cheese, not heavy cream.
• Quick and Easy – Ready in under 20 minutes with minimal ingredients.
• Perfectly Balanced – Salty pancetta, creamy sauce, and al dente pasta.
• One-Pan Wonder – Uses just one pan for easy cleanup.

Ingredients Needed to Make Gordon Ramsay’s Pasta Carbonara

• For the pasta:
  • 12 oz (340g) spaghetti or fettuccine
  • 2 tbsp salt (for boiling water)
• For the carbonara sauce:
  • 3 large egg yolks
  • ½ cup (50g) grated Parmesan or Pecorino Romano
  • 1 tsp freshly ground black pepper
• For the pancetta mix:
  • 4 oz (115g) pancetta or guanciale, diced
  • 1 tbsp olive oil
  • 1 clove garlic, crushed (optional)

Instructions to Prepare Gordon Ramsay’s Pasta Carbonara

1. Cook the pasta – Boil salted water, then cook the pasta until al dente. Reserve ½ cup of pasta water before draining.
2. Prepare the sauce – In a bowl, whisk egg yolks, Parmesan, and black pepper until combined.
3. Crisp the pancetta – Heat olive oil in a pan over medium heat, then cook the pancetta until crispy. Remove the garlic (if used).
4. Combine pasta with pancetta – Add the drained pasta directly to the pan, tossing to coat in the pancetta fat.
5. Create the creamy sauce – Remove the pan from heat and slowly mix in the egg mixture, adding reserved pasta water little by little until a silky sauce forms.
6. Serve immediately – Plate the carbonara and top with extra Parmesan and black pepper.

What Goes Well With Gordon Ramsay’s Pasta Carbonara

• Pair with garlic bread – A crispy side to soak up the creamy sauce.
• Serve with a fresh green salad – Lightens up the richness of the dish.
• Enjoy with a glass of white wine – A crisp Pinot Grigio or Chardonnay pairs well.
• Top with extra cheese – A sprinkle of Parmesan or Pecorino enhances the flavor.
• Add a poached egg on top – For extra creaminess and presentation.
• Serve with roasted vegetables – Asparagus or zucchini complement the dish well.

Key Tips for Making Gordon Ramsay’s Pasta Carbonara

• Use high-quality cheese – Parmesan or Pecorino adds authentic Italian flavor.
• Cook pasta until al dente – A slightly firm texture holds the sauce better.
• Never add cream – The traditional recipe relies on eggs for creaminess.
• Remove the pan from the heat before adding eggs – Prevents scrambling.
• Use pasta water for the perfect sauce – Helps bind everything together.
• Crisp the pancetta properly – Adds texture and depth of flavor.
• Serve immediately – Carbonara is best enjoyed fresh and hot.

Creative Variations of Gordon Ramsay’s Pasta Carbonara

• Spicy version with red pepper flakes – Adds a kick to the dish.
• Truffle-infused for a gourmet twist – A drizzle of truffle oil elevates the flavor.
• Mushroom carbonara for an earthy taste – Sautéed mushrooms add depth.
• Vegetarian version with zucchini – Swap pancetta for grilled zucchini or roasted eggplant.
• Extra creamy with burrata – Topping with burrata adds richness.
• Seafood carbonara with shrimp – A unique twist using shrimp instead of pancetta.

Storage Guidelines for Gordon Ramsay’s Pasta Carbonara

• Refrigerate leftovers – Store in an airtight container for up to 2 days.
• Do not freeze – The sauce may separate when thawed.
• Keep pasta and sauce separate – Helps maintain texture when reheating.

Reheating Tips for Gordon Ramsay’s Pasta Carbonara

• Reheat on the stovetop – Use low heat and add a splash of reserved pasta water to maintain creaminess.
• Avoid microwaving – It can cause the eggs to scramble.
• Toss gently while reheating – Helps maintain the creamy texture.

FAQs

What is the secret to a creamy carbonara sauce?

The secret to a creamy carbonara sauce is using egg yolks and Parmesan cheese, combined with starchy pasta water. The sauce should be mixed off the heat to prevent scrambling, allowing the residual heat from the pasta to create a silky, smooth texture.

Why does my carbonara sauce turn into scrambled eggs?

Carbonara sauce turns into scrambled eggs if the pan is too hot when adding the egg mixture. To prevent this, remove the pan from heat before mixing in the eggs, and stir quickly while gradually adding pasta water to create a smooth consistency.

Can I make carbonara without pancetta?

Yes, carbonara can be made without pancetta by using bacon, guanciale (Italian cured pork cheek), or even mushrooms as a vegetarian alternative. The key is to use an ingredient that adds depth and umami to the dish.

What is the best cheese to use for carbonara?

The best cheese for carbonara is Pecorino Romano or Parmesan. Pecorino Romano has a sharper, saltier taste, while Parmesan is milder and nuttier. A combination of both can also be used for a balanced flavor.

Final Words

Gordon Ramsay’s Pasta Carbonara is a rich, silky, and indulgent dish that showcases authentic Italian flavors. Whether for a quick weeknight dinner or a special meal, this classic pasta dish is easy to make and incredibly satisfying. Try this recipe today and enjoy restaurant-quality carbonara at home!

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