Delia Smith Carbonara

Right, I’ll just say it — I used to ruin carbonara. Watery sauce, scrambled eggs, pasta stuck together like school glue. And this was before Instagram judged you for every creamy clump.

Then I stumbled upon Delia Smith’s Carbonara — and let me tell you, the woman saves reputations. Her version is not quite traditional Roman, mind you (there’s cream, and we’ll get to that), but it’s the one I go back to when I want something comforting, fast, and lush. The key is in the heat — or rather, managing it. Trust Delia: cook the pasta, crisp the pancetta, stir like mad, and dinner’s sorted in 15 minutes.

Let’s dig in.

Ingredients List

• 225g dried linguini or spaghetti — Look for “pasta di semola di grano duro” for the real deal.
• 150g smoked pancetta, sliced — Crisp it well for that salty hit.
• 2 large eggs, plus 2 extra yolks — Adds richness and that golden silkiness.
• 4 tbsp Pecorino Romano, finely grated — Salty, sharp, and absolutely worth seeking out.
• 4 tbsp double cream — Yep, not traditional, but this is Delia’s twist.
• Freshly milled black pepper — Be generous. This isn’t just seasoning; it’s flavour.

How to Make It (Instructions)

1. Put your pasta bowls in the oven to warm up. Trust me, cold plates kill carbonara.
2. Boil 2.25 litres of water in a big pot. Salt it like the sea, then toss in the pasta.
3. While the pasta cooks (9–10 mins for al dente), get a frying pan on medium heat and sizzle the pancetta until it’s golden and crisp — about 5 mins. No oil needed; it brings its own.
4. In a jug, beat the eggs, extra yolks, and cream together. Add a proper grind of black pepper.
5. When the pasta’s ready, drain it fast — don’t shake it dry. You want that last cling of starchy water.
6. Back in the warm pot goes the pasta, followed swiftly by the pancetta and all its fat.
7. Pour in the egg and cream mix and stir like a person possessed. The heat of the pasta cooks the eggs gently into a sauce — not scrambled eggs.
8. Serve immediately on those hot plates. Finish with a final snow of Pecorino.

I once tried answering a text during step 7. Don’t. I ended up with pasta frittata. Learn from my shame.

Common Mistakes

Why is my carbonara clumpy and dry?
You likely let the pasta cool before adding the eggs — or your pan was too hot. The sauce needs gentle heat and constant stirring.

Can I skip the cream to make it more traditional?
Yes, traditional carbonara uses no cream. But Delia’s version is creamier and slightly more forgiving for beginners.

Why does mine taste bland?
You probably under-seasoned. Between salting the pasta water, using enough cheese, and adding plenty of pepper — this dish needs bold flavours.

Help! I scrambled the eggs!
Been there. The pasta should be hot but not screaming. Take the pan off the heat before mixing if you’re unsure.

Storage and Reheating Tips

Fridge: Store in an airtight container for up to 4 days.

Freezer: Not ideal — the eggy sauce tends to split — but you can freeze it up to 3 months. Thaw overnight in the fridge.

To Reheat:

• Stovetop: Gently reheat in a non-stick pan with a splash of cream or milk to loosen it up.
• Microwave: Use medium power, stirring every 60 seconds.
• Air fryer: Honestly? Don’t. It dries the pasta into crisps.

What to Serve With It

• Grilled courgettes or asparagus — light and fresh, to cut the richness.
• A sharp green salad with lemon dressing — cleanses the palate.
• Glass of crisp Pinot Grigio or sparkling water with lemon — something that won’t compete with the creamy sauce.

FAQ Section

Can I make this gluten-free?
Yes, just use a good-quality gluten-free pasta. Cook it carefully so it holds its shape.

Is cream traditional in carbonara?
No — traditional Roman carbonara uses only eggs, cheese, guanciale, and pepper. Delia’s recipe is a British take.

Can I use bacon instead of pancetta?
You can, but it’s less authentic. Try streaky bacon and cook until crisp to mimic pancetta’s bite.

Can I make it ahead?
Carbonara is best served fresh. If you must prep, have everything measured and ready, then cook last minute.

Try More Recipes:

• Delia Smith Beef Stew
• Delia Smith Strawberry Jam
• Delia Smith Cranberry Sauce
• Delia Smith Swiss Roll