Spaghetti Carbonara

Spaghetti Carbonara is a classic and a favourite! This recipe has few ingredients, made with egg as it is traditionally, rather than a white cheese sauce. Nice and simple.


Serves Two

  • 1 Tbsp Olive Oil/ Vegetable Oil
  • 100g Pancetta/ Chopped Bacon
  • 3 Eggs
  • 40g Parmesan Cheese/ Alternative Hard Cheese
  • 200g Spaghetti/ Linguine/ Fettuccine/ Tagliatelle
  • Small Handful Fresh Parsley, optional
  • Salt and Pepper


  1. Put a pan of salted water over a high heat and bring to the bowl.
  2. In a frying pan, heat the oil over a medium heat and add the pancetta. Stir occasionally until golden and crisp.
  3. Finely grate the cheese and chop the parsley, if using.
  4. Whisk the eggs in a jug and add half of the cheese.
  5. Cook the spaghetti in the boiling water until it’s soft throughout (check packet instructions for time).
  6. Use a colander to drain the spaghetti and return it to the saucepan.
  7. Add the pancetta and the oil from the pan to the spaghetti.
  8. Then, add the egg mix to the spaghetti and stir through. The heat from the spaghetti will cook the egg into a creamy sauce.
  9. Season with salt and pepper and stir through the parsley, if using.
  10. Serve with a sprinkle of the remaining cheese on top.

Made by you…

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