Spaghetti Carbonara Spaghetti Carbonara
Prep 5 minutes
Total 20 minutes
Serves
US | Metric
Ingredients
  • 200 g Spaghetti
  • 70 g Pancetta Cubes
  • 2 Garlic Cloves, slightly crushed
  • 1 Whole Egg
  • 1 Egg Yolk
  • 60 g Parmesan, grated
  • Black Pepper
  • Drizzle of Olive Oil, for garnish
  • More grated parmesan for garnish
Spaghetti Carbonara

Our quick and easy, authentic recipe

favorite
print
like
  1. Boil the spaghetti for 9 mins in heavily salted boiling water.
  2. Meanwhile, pop a frying pan over a medium-high heat and fry the pancetta with the slightly crushed garlic cloves.
  3. Crack 1 whole egg and 1 egg yolk into a measuring jug with the grated parmesan and a generous amount of cracked black pepper then whisk with a fork.
  4. Once the pancetta is crispy, remove the garlic cloves and turn down the heat. Once the pasta is cooked add it to the same pan with the pancetta (don't drain the pasta water) and add 2 tbsps of the pasta water to the egg yolk mix to stop it scrambling.
  5. Take the frying pan off the heat and allow to cool for 30 seconds before adding the egg and cheese mixture. Toss vigorously so the sauce emulsifies, adding more pasta water if the sauce is too thick.
  6. Serve up with more grated parmesan, cracked black pepper and a drizzle of extra virgin olive oil.
Spaghetti Carbonara Spaghetti Carbonara
Spaghetti Carbonara

Our quick and easy, authentic recipe

favorite
print
like
Prep 5 minutes
Total 20 minutes
Serves
US | Metric
Ingredients
  • 200 g Spaghetti
  • 70 g Pancetta Cubes
  • 2 Garlic Cloves, slightly crushed
  • 1 Whole Egg
  • 1 Egg Yolk
  • 60 g Parmesan, grated
  • Black Pepper
  • Drizzle of Olive Oil, for garnish
  • More grated parmesan for garnish
  1. Boil the spaghetti for 9 mins in heavily salted boiling water.
  2. Meanwhile, pop a frying pan over a medium-high heat and fry the pancetta with the slightly crushed garlic cloves.
  3. Crack 1 whole egg and 1 egg yolk into a measuring jug with the grated parmesan and a generous amount of cracked black pepper then whisk with a fork.
  4. Once the pancetta is crispy, remove the garlic cloves and turn down the heat. Once the pasta is cooked add it to the same pan with the pancetta (don't drain the pasta water) and add 2 tbsps of the pasta water to the egg yolk mix to stop it scrambling.
  5. Take the frying pan off the heat and allow to cool for 30 seconds before adding the egg and cheese mixture. Toss vigorously so the sauce emulsifies, adding more pasta water if the sauce is too thick.
  6. Serve up with more grated parmesan, cracked black pepper and a drizzle of extra virgin olive oil.