Learn to make spaghetti carbonara

Learn to make spaghetti carbonara

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(28 ratings)

Cook: 20 mins

Easy

Serves 4
Master this hearty pasta dish and you’ll never be stuck for a quick supper

Nutrition and extra info

Nutrition: per serving

  • kcal734
  • fat36g
  • saturates15g
  • carbs75g
  • sugars4g
  • fibre3g
  • protein33g
  • salt2.95g
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Ingredients

  • 400g spaghetti
  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 200g smoked pancetta cubes or streaky bacon, chopped
    Pancetta

    Pancetta

    pan-chet-ah

    Pancetta is Italian cured pork belly - the equivalent of streaky bacon. It has a deep, strong,…

  • 2 garlic cloves, crushed
    Garlic

    Garlic

    gar-lik

    Part of the lily, or alium, family, of which onions are also a member, garlic is one of the most…

  • 3 egg
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 75ml double cream
  • 50g Grana padano or Parmesan, finely grated, plus extra to serve
    Parmesan

    Parmesan

    parm-ee-zan

    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

Method

  1. Cook the spaghetti. Bring a large, deep pan of salted water to the boil. Plunge spaghetti into the water, stir well and cook, following pack instructions. Aim for 'al dente': cooked, but retaining some bite in the middle. Take a few strands out of the water with a spaghetti spoon or tongs 1-2 mins before the end of the cooking time and bite into it. Repeat until you think it is properly cooked.

  2. Fry the pancetta. Meanwhile, heat the oil in a frying pan. When hot, tip in the pancetta or streaky bacon. Fry over a medium heat until the fat in the meat has melted down into the pan and the meat has turned lightly golden. Be careful not to crisp the pancetta too much; it will be cooked a little bit more later on in the recipe. Remove from the heat and set aside.

  3. Prepare the sauce. Crack 2 of the eggs into a mixing bowl. Separate the yolk from the third egg: gently crack the side of the shell and, using both hands, slowly open it into two halves over a separate bowl - you want to keep the yolk in one of the halves. Tip the yolk from one shell half to the other and repeat until all the egg white has fallen into the bowl below, taking care not to crack the yolk on any rough shell edges. Tip the yolk in with the other eggs and beat together, along with the cream, the cheese and some seasoning.

  4. Combine the dish. Add garlic to the pancetta and return frying pan to hob. Fry over high heat for 1 min or until garlic is cooked and pancetta warmed through. Meanwhile, drain spaghetti. Tip back into the hot saucepan off the heat. Pour egg mixture over pasta, followed by hot pancetta, garlic, any fat and oils. Toss quickly and thoroughly with spaghetti spoon or tongs. Mix until it has thickened to a smooth, creamy sauce. Serve with extra cheese and freshly ground pepper.

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Comments (40)

klloyd9825's picture
5

Easy, inexpensive and has been asked for again! Was yummy!

simplyremy's picture
5

Actually dougie, it says at the top it serves 4.

Delicious recipe!

canuck's picture
3

visuals a waste of space. does not say how many portions your making. Overall receipe fine and straight forward

jlhopgood's picture
5

Easy to make and full of flavour - a hit!

kcaj01's picture
4

I added chicken mushrooms peppers to the bacon when frying and it really went well with the dish. Tried it out on my sister last week and using it for a date 2moro night it was that tastey.

Jack (o;

kcaj01's picture
4

I added chicken mushrooms peppers to the bacon when frying and it really went well with the dish. Tried it out on my sister last week and using it for a date 2moro night it was that tastey.

Jack (o;

pinkystan's picture
5

michaels1962 could you maybe share a traditional recipe then? Save all us heathens from doing it wrong (but still enjoying it?)

mrmjs1962's picture
2

traditional carbonara does NOT contain cream

lianacook's picture
3

sauce a bit dry & i scrambeld the eggs by mistake - needs practising... simple & good for kids

magstock's picture
5

Definitively child friendly too!

catherinefrank's picture
5

Great - got thumbs up from the kids too.

lisagraham's picture
5

This is a great recipee so quick and easy to follow and very very tasty. Love it

claremorris86's picture
5

In the ingredients it says 3 eggs but the method says 4!! Other than that it's great! Use double cream...much better!

grissom88's picture

I tried this out yesterday and it was absolutely delicious..will definitely do it again sometime soon

george20's picture

Takes a few times to perfect.

I only used 200g of Spaghetti because I thought it was a little dry!

Be careful not to scramble the eggs if you reheat the dish in a pan!

I added some black pepper and a "splosh" of Lea & Perrins for an extra kick.

tillibud's picture
5

I made this last night with creme freche and not cream because I have reflux and can't eat cream. It was delicious and I suffered not after effects either. The kids loved it as well, a hugh success

rosieshearman's picture

This is a really good one, I added a small glass of white wine to the cream and it was delicious, even the kids wanted more!

casinogal's picture
4

I loved this carbonara, i added 3 shallots to the bacon with the garlic and used a healthy option double cream and it was delicious but i still don't want to think of all those calories...lol. But i will definitely make this again.

lanny01's picture

i love spaghetti carbonara, this was lush!

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