Gordon Ramsay Carbonara Recipe

Name: Gordon Ramsay Carbonara Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 105 min
Ingredients: 125 g Dried Spaghetti; 30 g Frozen Peas; 80 g Streaky Bacon (cut into small pieces); 2 Cloves Garlic (thinly sliced); 2 Mushrooms (sliced); 1 chili (minced); 2 Tablespoons Parsley (chopped); 40 g Parmesan Cheese (grated); 2 Egg Yolks; 1 ½ Tablespoons Crème Fraîche; 1 Tablespoon Olive Oil; Salt and Black Pepper (to taste)

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Gordon Ramsay’s Carbonara is a perfect example of how simple ingredients can create something extraordinary when treated with care and precision. Carbonara is a Roman classic born from simple ingredients, proving that you don’t need fancy components to make an incredible dish-just technique and balance.

Did you know that “carbonara” comes from the Italian word “carbon,” meaning coal? Some also say the dish was named after coal miners or the black pepper specks resembling coal dust. Also, Ramsay always uses freshly ground black pepper for maximum aroma and spice, giving it its signature bold flavor and keeping it true to its origins.

I was at a friend’s house for dinner the first time I had carbonara. She handed me a plate of pasta, saying, “Trust me, this is the real way to make it,” I learned from Gordon Ramsay!, and winked at me. I took a bite, expecting the usual creamy sauce, but instead, it was rich and silky, with crispy pancetta and a bold, cheesy flavor. I couldn’t believe such simple ingredients could taste this good.

From that night on, I was obsessed. I asked her for the recipe and tried making it at home. Now, carbonara is one of my favorite dishes to cook, and let me tell you, it will also become your favorite. So grab your equipment and ingredients, and let’s get cooking!

What's In The Post

Equipment Required

A Large Pot: I use a large pot to cook the pasta until it’s perfectly al dente.
A Skillet or Sauté Pan: I use a skillet to cook the bacon, garlic, and mushrooms while developing rich flavors.
A Cutting Board and a Sharp Knife: I find a cutting board and a sharp knife essential for chopping the bacon, mushrooms, garlic, chili, and parsley.
A Wooden Spoon or Spatula: I prefer using a wooden spoon to stir everything without scratching my pan.
A Whisk: I use a whisk to mix the egg yolks, Parmesan, and crème fraîche into a smooth, creamy sauce.
A Mixing Bowl: A mixing bowl is perfect for whisking the sauce ingredients before adding them to the pasta.
Tongs: I use tongs to toss the pasta with the sauce, making sure every strand is evenly coated.
A Colander: I use a colander to drain the pasta before combining it with the sauce.
A Grater: Freshly grated Parmesan makes all the difference, so I always have my grater ready.

Gordon Ramsay’s Carbonara Ingredients And Substitutions

Note: The ingredients mentioned in this section make six portions of Gordon Ramsay’s Carbonara. You can always change and adjust the quantities of the ingredients according to your need for the number of servings you wish to make.

125 g Dried Spaghetti: If I don’t have spaghetti, I use linguine, fettuccine, or even bucatini.
30 g Frozen Peas: Fresh peas work just as well, but if I’m out of peas, I like to use baby spinach or finely chopped asparagus for a fresh touch.
80 g Streaky Bacon (cut into small pieces): I prefer pancetta or guanciale for a more authentic taste, but if I want a non-pork alternative, smoked turkey bacon or beef bacon does the trick.
2 Cloves Garlic (thinly sliced): Fresh garlic is best, but I use garlic powder or pre-minced garlic from a jar when I’m in a pinch.
2 mushrooms (sliced): For a richer flavor, I like to mix it up with cremini, shiitake, or portobello mushrooms. If I don’t have mushrooms, I sometimes use roasted eggplant or zucchini for a similar texture.
1 chili (minced): If I want a little heat but don’t have fresh chili, I use red pepper flakes, cayenne, or even a dash of chili powder. Smoked paprika works well for a milder warmth.
2 Tablespoons Parsley (chopped): If I’m out of parsley, fresh basil or chives are a great alternative. If I only have dried parsley, I use a pinch for a hint of flavor.
40 g Parmesan Cheese (grated): I love using Pecorino Romano, which is actually more traditional. Grana Padano is another good choice.
2 Egg Yolks: I sometimes use whole eggs for a creamier sauce.
1 ½ Tablespoons Crème Fraîche: If I don’t have crème fraîche, I substitute it with sour cream, Greek yogurt, or heavy cream. They all add a lovely richness to the sauce.
1 Tablespoon Olive Oil: Butter gives a richer flavor, but I use avocado oil if I want a neutral alternative.
Salt and Black Pepper (to taste): I usually go for sea salt or kosher salt, and if I want a milder spice, I swap black pepper for white pepper.

Preparation And Cooking Time

Preparation Time	Resting Time	Cooking Time	Total Time
15 Minutes	1 Hours	30 Minutes	1 Hour 45 Minutes

How To Make Gordon Ramsay’s Carbonara At Home

Step 1

Fill a pot with water and add a bit of salt to it. Bring it to a boil and add the pasta to it. Cook the pasta al dente. Drain the water, reserving some pasta water for later.

Step 2

Seperate egg yolks and add them in a bowl.

Step 3

Now, add the egg yolk to the crème fraiche and parmesan cheese.

Step 4

After that, heat the oil in a non-stick pot and add the bacon pieces to it. Add some pepper and garlic to it and saute for a few seconds. Then, add mushroom and chili to it. Cook the mixture until the bacon becomes crispy and the mushroom changes color.

Step 5

When the mixture is about to cook, add 3 tablespoons of pasta water to it.

Step 6

Add the drained pasta to the pan and stir. Pour the egg and cheese mixture over the pasta and cook while stirring on low heat. Cook for half a minute and sprinkle the parsley over it.

How to Make Gordon Ramsay Carbonara at Home

Step 7

Transfer the pasta to a serving plate and garnish with some grated parmesan. Your delicious and creamy Gordon Ramsay-style carbonara is ready.

Expert Tips That I Recommend

Due to the high heat, my sauce sometimes turned into scrambled eggs. I removed the pan from the heat before adding the egg mixture and tossed it quickly to prevent this. If it’s already curdled, I add a splash of pasta water and stir vigorously to smooth it out.
Sometimes, the sauce turns out to be too thin or watery. So, I always save some starchy pasta water and add it gradually to control the consistency. If the sauce is too runny, I let it sit for a minute off the heat, and it thickens as it cools.
If I don’t toss the pasta with the sauce right away, I mix in olive oil after draining to keep it from sticking. However, adding the sauce immediately while the hot pasta always helps coat everything evenly.
Since bacon and Parmesan are naturally salty, I use low-sodium bacon and grate Parmesan lightly to balance the flavors. If my dish is too salty, I mix in extra unsalted pasta water or add more pasta to tone it down.
If the flavors aren’t popping, I add more black pepper, garlic, or Parmesan. Using pancetta or guanciale instead of regular bacon makes a huge difference in taste.
To make a lighter sauce, I swap crème fraîche for Greek yogurt or a splash of milk. A little lemon zest or fresh parsley also helps brighten up the dish.
I always cook pasta al dente since it will keep softening in the sauce. If I’ve overcooked it, a quick toss in a hot pan with the sauce can help firm it up slightly.

FAQs About Gordon Ramsay’s Carbonara

How can you make your carbonara extra creamy?

Whisk the egg yolks and Parmesan thoroughly for an ultra-creamy sauce before adding them. Incorporating extra pasta water while stirring continuously helps create a silky texture.

Why is your carbonara sauce lumpy?

Lumps usually form when the egg mixture isn’t whisked well or when it cooks too quickly. To prevent this, whisk the egg yolks, Parmesan, and crème fraîche until smooth before adding them. Stirring constantly while tossing the pasta with the sauce helps maintain a smooth consistency.

How can you keep your carbonara from drying out?

Carbonara thickens quickly as it sits, so saving extra pasta water can help loosen it. When reheating, adding warm water and stirring gently restores its creamy texture.

How can you prevent the bacon from becoming too chewy?

Cooking bacon or pancetta over medium heat until crispy ensures the right texture. Chewiness can result from overcrowding the pan or using too much oil. Cooking in batches helps achieve even crispiness.

Can you make carbonara with pre-cooked pasta?

Freshly cooked pasta works best because its heat helps emulsify the sauce. If using pre-cooked pasta, reheating it in hot water for 30 seconds before tossing it with the sauce improves texture and integration.

Why does your carbonara taste too eggy?

An overly eggy taste can be balanced by adding more Parmesan, black pepper, or a splash of lemon juice to brighten the flavor.

How can you add more depth of flavor to your carbonara?

Using guanciale instead of bacon, deglazing the pan with a touch of white wine, or finishing with a sprinkle of nutmeg or truffle oil enhances the dish’s richer, more complex taste.

Nutritional Information Per Serving

Gordon Ramsay’s carbonara is delicious but not the healthiest option due to its high calories, saturated fat, and sodium content. The bacon, crème fraîche, and Parmesan make it rich and flavorful but also contribute to higher fat and salt levels. So, it is suggested that you consume it in moderation.

Here, I have mentioned the nutritional breakdown of Gordon Ramsay’s Carbonara:

Calories	176 kcal
Fat	7 g
Trans Fat	0.4 g
Polyunsaturated Fat	1 g
Monounsaturated Fat	3 g
Cholesterol	69 mg
Sodium	157 mg
Potassium	116 mg
Carbohydrates	21 g
Dietary Fiber	1 g
Sugar	2 g
Protein	7 g
Vitamin A	322 IU
Vitamin C	14 mg
Calcium	96 mg
Irom	2 mg

Gordon Ramsay’s carbonara is great for high-protein and energy-boosting diets. However, it’s not ideal for low-calorie, low-fat, or low-sodium diets. It’s also not suitable for gluten-free diets. Additionally, it’s unsuitable for vegan and vegetarian diets. However, it can be adapted to suit different dietary needs with a few adjustments!

Recipe Variations For Different Diets

Vegan/Vegetarian Diet: Instead of egg yolks, I blend cashew cream, nutritional yeast, and a pinch of black salt for an eggy taste. I replace Parmesan with vegan cheese or more nutritional yeast. I swap bacon for crispy tempeh, coconut bacon, or mushrooms. Crème fraîche is out, and coconut cream or a thick plant-based yogurt is in.
Gluten-Free Diet: I use gluten-free spaghetti, brown rice pasta, chickpea pasta, or whatever I have on hand! I double-check that my bacon and Parmesan are gluten-free (some brands sneak in additives). Everything else stays just as indulgent and delicious!
Low-Carb/Keto Diet: I swap spaghetti for zucchini noodles (zoodles), spaghetti squash, or shirataki noodles. I use full-fat crème fraîche and extra egg yolks to keep it prosperous and keto-friendly. The bacon stays (thankfully, it’s keto-approved!), and I go heavy on the Parmesan.
Dairy-Free Diet: I use nutritional yeast or a dairy-free cheese alternative instead of Parmesan. I swap crème fraîche for coconut cream, cashew cream, or dairy-free yogurt.
Low-Calorie Diet: I swap regular pasta for zoodles, spaghetti squash, or whole wheat pasta for fewer calories. Instead of bacon, I use turkey bacon, lean ham, or grilled chicken to cut fat while keeping the flavor. Greek yogurt or low-fat sour cream replaces crème fraîche for a lighter, creamy texture, and I use less Parmesan or a lighter version to reduce calories.
Low-Sodium Diet: For the umami flavor, I replace bacon with low-sodium turkey bacon, mushrooms, or smoked tofu. Less Parmesan or a low-sodium cheese alternative helps cut salt, while nutritional yeast adds a cheesy taste. Instead of store-bought crème fraîche, I use unsalted Greek yogurt, coconut cream, or cashew cream. I also season with garlic, black pepper, smoked paprika, and fresh herbs instead of salt.

Storing And Reheating This Recipe

Storing

Refrigeration: I pop the leftovers into an airtight container and store them in the fridge for up to 2 days. Let’s be honest, though; I usually eat them way before that!
Freezing: I avoid freezing carbonara since the creamy sauce can get weird and grainy.

Reheating

On the stovetop, I add a splash of milk, cream, or even a bit of pasta water to a skillet over low heat (low and slow is the key!). Once warm, I toss in the pasta and stir like I’m performing a magic spell until the sauce loosens up and the pasta is silky again. If it looks sad, I throw in extra Parmesan because cheese fixes everything.
Using a Double Boiler, I put the pasta in a heatproof bowl over a pot of simmering water like a kitchen scientist. I stir occasionally, letting the gentle heat do its thing without messing up the sauce.

In the Oven: I preheat the oven to 160°C (325°F) and toss the pasta into an oven-safe dish. A little milk or cream, a quick foil cover, and 10-15 minutes later, it’s back to creamy perfection.

What To Serve With This Recipe

Garlic Bread: I love crispy, buttery garlic bread to soak up every bit of the rich, creamy sauce.
Simple Green Salad: A fresh salad with arugula, spinach, or mixed greens tossed in a light lemon vinaigrette is one of my favorites and adds a refreshing contrast to the dish.
Roasted Vegetables: I often roast asparagus, zucchini, or cherry tomatoes for extra flavor and a touch of color on the plate.
Steamed Broccoli: If I want a healthier side, steamed broccoli works well and balances the richness of the pasta.
Classic Tiramisu: If I’m in the mood for dessert, tiramisu is my favorite way to end the meal on a sweet, indulgent note.
Lemon Iced Tea: A refreshing, slightly sweet drink that pairs well with pasta.

Printable Version

More Gordon Ramsay Recipes That You Can Try

Delicious-Stuffed-Chicken — Gordon Ramsay Stuffed Chicken

Crispy and tender pork belly — Gordon Ramsay Stuffed Chicken

Conclusion

And that’s it-Gordon Ramsay’s carbonara, done to perfection. With crispy pancetta, a silky sauce, and just the right balance of flavors, this dish proves that simple ingredients can create something truly amazing. Remember to save some pasta water, stir continuously, and let the heat of the pasta work for that signature creamy texture.

Now that you’ve mastered Gordon Ramsay’s carbonara, why not take it to the next level? Try experimenting with different cheeses or adding a splash of white wine. Share your creation, and let me know how it turned out!