Two-step carbonara

Two-step carbonara

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(22 ratings)

Prep: 2 mins Cook: 12 mins

Easy

Serves 4
The classic quick, creamy sauce - but made without cream

Nutrition and extra info

Nutrition: per serving

  • kcal575
  • fat24g
  • saturates9g
  • carbs65g
  • sugars3g
  • fibre0g
  • protein28g
  • salt2.11g
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Ingredients

  • 350g spaghetti or linguine
  • 140g pack diced pancetta, or smoked streaky bacon
    Pancetta

    Pancetta

    pan-chet-ah

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

  • 2 tsp 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…

  • 1 garlic clove, crushed
  • 1 egg, plus 4 yolks
    Eggs

    Egg

    egg

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

  • 50g Parmesan, grated
    Parmesan

    Parmesan

    parm-ee-zan

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

Method

  1. Boil the pasta. Meanwhile, fry pancetta in oil in a frying pan for a few mins until golden and crisp. Add garlic, fry for 1 min, then turn off the heat. Briefly whisk egg and yolks with most of the Parmesan and some seasoning.

  2. Drain pasta, reserving a little of the cooking water. Add eggs and a tbsp of cooking water, then mix until pasta is coated and creamy. The heat from the pasta will gently cook the sauce. Stir in the pancetta and garlic then serve, topped with the remaining Parmesan.

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Comments, questions and tips

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BoBo
1st Apr, 2015
5.05
I made this so many times. Brilliant recipe! I use bacon instead of pancetta and sometimes substitute parmesan with cheddar. It also works with any pasta.
CharlotteRyle
8th Aug, 2014
Was pleased to find a recipe without cream but was disappointed in the end. Why on earth have so much egg yolk with the already rich and calorific bacon, pasta and Parmesan? Have some subtlety! I recommend less yolk but be careful it does not turn into scrambled egg. I've had it that way, less calories, less sickly, far more delicious
Justin L
13th Oct, 2013
This is one of the worst recipes for carbonara I've seen. Carbonara without black pepper, is not carbonara. That's an essential ingredient.
Justin L
13th Oct, 2013
This is one of the worst recipes for carbonara I've seen. Carbonara without black pepper, is not carbonara. That's an essential ingredient.
deepeewastaken
25th May, 2012
2.05
I was making this just for myself and it's difficult to know how to quarter 1 egg and 4 yolks. Is the whole egg even essential? I tried using 1 egg and 1 yolk, with 1 tbsp of cooking water as someone else suggested and it turned out way too runny. Tasted like cheesy egg yolk. Would be good if GoodFood listed all of their recipes as "Serves 1", so it's simple to double/triple/quadruple up.
franwilks
6th May, 2012
Brilliant recipe, I used sliced pancetta instead.. Very easy and quick
jaiken_554
17th Apr, 2012
I really enjoyed this dish however, if i was to make just one change it would be to use no pasta as it tasted pure raw !!!!!
sixfootaliw
6th Jan, 2012
5.05
Ok, maybe not an authentic carbonara, but it is very easy and very very tasty! It's a firm favourite with us!
vonone
29th Oct, 2011
Made this for my son who loves carbonara - but had to use what I had in the fridge. Replaced pancetta with chorizio, used 1egg and two yolks and very mature chedar instead of parmisan and also a small onion. As suggested by other comments I added the meat mixture to linguine prior to egg and cheese. Delicious and so easy and absolutely no cream - bonus.
mylittletoni
26th Oct, 2011
3.05
I made mine with Spagetti but I think Linguine would have been better. I also added a small onion and agree that this was a good addition. I think I would add more liquid next time too as it was a bit dry and stodgy otherwise a nice dish.

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tartanseer
28th Jun, 2015
Just use the yolk (I stick in 3), works every time!