Spaghetti carbonara

    40 min

    The classic spaghetti carbonara - without cream, just plenty of egg and Parmesan cheese. Rich and delicious.

    275 people made this

    Serves: 8 

    • 1 (500g) packet spaghetti
    • 1 tablespoon olive oil
    • 8 rashers pancetta or streaky bacon, chopped (about 200g)
    • 1 tablespoon olive oil
    • 1 onion, chopped
    • 1 clove garlic, minced
    • 4 tablespoons dry white wine (optional)
    • 4 eggs, beaten
    • 50g (2 oz) grated Parmesan cheese
    • salt and freshly ground black pepper to taste
    • handful chopped fresh parsley
    • grated Parmesan cheese to serve

    Prep:20min  ›  Cook:20min  ›  Ready in:40min 

    1. In a large pot of boiling salted water, cook spaghetti until just al dente. Drain well. Toss with 1 tablespoon of olive oil and set aside.
    2. Meanwhile in a large frying pan, cook chopped pancetta until slightly crisp; remove and drain onto kitchen roll. Reserve 2 tablespoons of dripping; add remaining 1 tablespoon olive oil and heat in the same frying pan. Add chopped onion and cook over medium heat until onion is translucent. Add minced garlic and cook 1 minute more. Add wine if desired; cook one more minute.
    3. Return cooked pancetta to pan; add cooked and drained spaghetti. Toss to coat and heat through, adding more olive oil if it seems dry or is sticking together. Add beaten eggs and cook, tossing constantly with tongs or large fork until eggs are barely set. Quickly add 50g Parmesan cheese and toss again. Add salt and pepper to taste (remember that bacon and Parmesan are very salty).
    4. Serve immediately with chopped parsley sprinkled on top and extra Parmesan cheese at the table.


    Try adding fresh peas or pre-cooked frozen garden peas to give your carbonara added flavour and colour! Simply add along with the pancetta or bacon.


    Spaghetti carbonara
    Spaghetti carbonara

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    Reviews in English (1277)


    Used different ingredients. i didn't have any pancetta but had some bacon lardons from m&s. also worked really well and the kids scoffed the lot!  -  15 Aug 2008


    So much easier than i thought to make and it tasted absolutley stuning. This recipe now sits at the top of my favourites. Thank You  -  05 Apr 2011


    Altered ingredient amounts. no onion  -  11 Dec 2009