Gordon Ramsay Carbonara Recipe

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.

Carbonara from Gordon Ramsay

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! 

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.
Delicious Gordon Ramsay Carbonara Pasta

Preparation And Cooking Time

Preparation TimeResting TimeCooking TimeTotal Time
15 Minutes1 Hours30 Minutes1 Hour 45 Minutes

How To Make Gordon Ramsay’s Carbonara At Home

Gordon Ramsay Carbonara Step 1
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Gordon Ramsay Carbonara Step 3
Gordon Ramsay Carbonara Step 4
Gordon Ramsay Carbonara Step 5
Gordon Ramsay Carbonara Step 6
How to Make Gordon Ramsay Carbonara at Home
Top Tips

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

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:

Calories176 kcal
Fat7 g
Trans Fat0.4 g
Polyunsaturated Fat1 g
Monounsaturated Fat3 g
Cholesterol69 mg
Sodium157 mg
Potassium116 mg
Carbohydrates21 g
Dietary Fiber1 g
Sugar2 g
Protein7 g
 Vitamin A322 IU
Vitamin C14 mg
Calcium96 mg
Irom2 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!

The best Carbonara Recipe

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 

Gordon Ramsay Carbonara Recipe

Author : Samah
Serving : 6
Calories : 176 kcal
Total time : 1 hour 45 minutes
Gordon Ramsay's carbonara recipe will definitely satisfy your pasta cravings. This pasta recipe is loaded with veggies and cheese. It also has a generous dollop of cream to make your meal extra creamy.
5 from 2 votes
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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

Equipment

  • A Large Pot
  • A Skillet or Sauté Pan
  • A Cutting Board and a Sharp Knife
  • A Wooden Spoon Or Spatula
  • A Whisk
  • A Mixing Bowl
  • Tongs
  • A Colander
  • A Grater

Instructions
 

  • 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.
    Gordon Ramsay Carbonara Step 1
  • Seperate egg yolks and add them in a bowl.
    Gordon Ramsay Carbonara Step 2
  • Now, add the egg yolk to the crème fraiche and parmesan cheese.
    Gordon Ramsay Carbonara Step 3
  • 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 mushrooms and chili to it. Cook the mixture until the bacon becomes crispy and the mushroom changes color.
    Gordon Ramsay Carbonara Step 4
  • When the mixture is about to cook, add 3 tablespoons of pasta water to it.
    Gordon Ramsay Carbonara Step 5
  • 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.
    Gordon Ramsay Carbonara Step 6
  • Transfer the pasta to a serving plate and garnish with some grated parmesan. Your delicious and creamy Gordon Ramsay-style carbonara is ready.
    Gordon Ramsay Carbonara is ready

Video

Notes

  • 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.
 
Prep Time : 15 minutes
Cook Time : 30 minutes
Total Time : 1 hour 45 minutes
Cuisine : Italian
Course : Chef’s Delight

Nutrition

Serving : 6g  |  Calories : 176kcal  |  Carbohydrates : 21g  |  Protein : 7g  |  Fat : 7g  |  Saturated Fat : 3g  |  Polyunsaturated Fat : 1g  |  Monounsaturated Fat : 3g  |  Cholesterol : 69mg  |  Sodium : 157mg  |  Potassium : 116mg  |  Fiber : 1g  |  Sugar : 2g  |  Vitamin A : 322IU  |  Vitamin C : 14mg  |  Calcium : 96mg  |  Iron : 2mg

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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!

5 from 2 votes (2 ratings without comment)

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