Close up of perfect spaghetti carbonara on a plate ready to eat

Ultimate spaghetti carbonara recipe

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(282 ratings)

Prep: 15 mins - 20 mins Cook: 15 mins


Serves 4

Discover how to make superb spaghetti carbonara. This cheesy pasta dish is an Italian favourite and with the right technique, you can make it perfect every time

Nutrition and extra info

Nutrition: per serving

  • kcal655
  • fat31g
  • saturates16g
  • carbs66g
  • sugars0g
  • fibre3g
  • protein32g
  • salt2.02g
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  • 100g pancetta



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

  • 50g pecorino cheese
  • 50g parmesan



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

  • 3 large eggs
  • 350g spaghetti
  • 2 plump garlic cloves, peeled and left whole
  • 50g unsalted butter
  • sea salt and freshly grated black pepper


  1. Put a large saucepan of water on to boil.

  2. Finely chop the 100g pancetta, having first removed any rind. Finely grate 50g pecorino cheese and 50g parmesan and mix them together.

  3. Beat the 3 large eggs in a medium bowl and season with a little freshly grated black pepper. Set everything aside.

  4. Add 1 tsp salt to the boiling water, add 350g spaghetti and when the water comes back to the boil, cook at a constant simmer, covered, for 10 minutes or until al dente (just cooked).

  5. Squash 2 peeled plump garlic cloves with the blade of a knife, just to bruise it.

  6. While the spaghetti is cooking, fry the pancetta with the garlic. Drop 50g unsalted butter into a large frying pan or wok and, as soon as the butter has melted, tip in the pancetta and garlic.

  7. Leave to cook on a medium heat for about 5 minutes, stirring often, until the pancetta is golden and crisp. The garlic has now imparted its flavour, so take it out with a slotted spoon and discard.

  8. Keep the heat under the pancetta on low. When the pasta is ready, lift it from the water with a pasta fork or tongs and put it in the frying pan with the pancetta. Don’t worry if a little water drops in the pan as well (you want this to happen) and don’t throw the pasta water away yet.

  9. Mix most of the cheese in with the eggs, keeping a small handful back for sprinkling over later.

  10. Take the pan of spaghetti and pancetta off the heat. Now quickly pour in the eggs and cheese. Using the tongs or a long fork, lift up the spaghetti so it mixes easily with the egg mixture, which thickens but doesn’t scramble, and everything is coated.

  11. Add extra pasta cooking water to keep it saucy (several tablespoons should do it). You don’t want it wet, just moist. Season with a little salt, if needed.

  12. Use a long-pronged fork to twist the pasta on to the serving plate or bowl. Serve immediately with a little sprinkling of the remaining cheese and a grating of black pepper. If the dish does get a little dry before serving, splash in some more hot pasta water and the glossy sauciness will be revived.

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Comments, questions and tips

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Clio Aspinade's picture
Clio Aspinade
5th Apr, 2019
Wonderful, easy recipe. Just make sure you do not scramble those eggs. As an ameteur cook, I am very annoyed when Italians troll the internet looking for recipes to criticise. You can get different versions of this throughout Italy, there is no correct version.
Alessandra Cesari Gleeson's picture
Alessandra Cesa...
2nd Apr, 2019
As a Roman, I am very much annoyed that BBC good food gets this recipe wrong. Carbonara is just Guanciale (not pancetta!) Eggs and Pecorino. No garlic, no onions no cream....
4th May, 2019
I was first taught this recipe when I was at university by a student from Rome. She was an excellent cook, and she included garlic.
19th Mar, 2019
I made this today and it totally is worth a 5* rating!! Have saved this recipe as it’ll be a regular meal for my family.
Joanna Corless's picture
Joanna Corless
6th Mar, 2019
When I made this the first time the egg scrambled, even though I did take it off the heat - the pan was still too hot. I saw in Jamie Oliver video a tip to add a bit of pasta water and make sure the pan was no longer sizzling before adding the egg, then toss or stir constantly to prevent it being in too much contact with the pan. When I did this, it came out as sauce instead of scrambled - although it was possibly a bit more runny than intended, so perhaps a little less pasta water would have been ideal.
2nd Feb, 2019
Absolutely delicious, I normally have to tweak a few things for recipes but not this one (although I didn't have the correct cheese so I had to use mature cheddar) my husband said he thought it was of restaurant standard, which is a massive compliment because often when doing something a bit different he often nitpicks.
Jo Johnston
16th Nov, 2018
I’ve never heard of pecorino cheese so I just doubled the Parmesan and it was delicious. Will definitely make again.
21st Sep, 2018
Delicious and so easy! Next time I’ll make sure the eggs are at room temperature not straight from the fridge as I think they cooled the pasta down a bit too much. I drained off some of the fat after frying the pancetta.
15th Sep, 2018
I make this recipe all the time - its literally my go to recipe, so quick and easy and Ive generally got all the ingredients in the house :) every member of the family loves it too - bonus !
14th Sep, 2018
Followed this recipe to the letter and it was a hit! Will definitely make again. As the recipe states, always rememeber when adding the cheese/egg mix to take off the heat and this way the sauce becomes lovely and smooth and not like scrambled egg. Thank you BBC Goodfood for another fab dish!


BananaSplit Xxx's picture
BananaSplit Xxx
9th Jul, 2019
Are the eggs still raw when you serve the dish?
goodfoodteam's picture
14th Jul, 2019
Thanks for your question. The eggs in this recipe are only lightly cooked. If you are concerned about whether the eggs are safe to eat - eggs produced under the British Lion code of Practice (bearing the British lion quality mark on the shell) can be safely eaten raw or lightly cooked by children, pregnant women and the elderly. You can find more information here: However, if the eggs are NOT British Lion stamped then precautions should be taken to cook well and anyone who is immune compromised should cook all eggs thoroughly. We hope this helps.
5th Aug, 2017
Are we still allowed to make this post Brexit?
8th Aug, 2013
How many does this recipe serve?
30th Oct, 2013
It serves 4 . It is very filling so be carefully not to add too much more than stated on the recipe. Enjoy
27th Apr, 2015
Well, it's not very italian, but I really like to squeeze some fresh lime juice over the dish just before serving. The lime goes very well with the pancetta.'s picture
11th Oct, 2014
This the best carbonara I have ever had and so easy to make, I add chestnut mushrooms to it too
3rd Sep, 2014
I've found that after taking the pasta & pancetta off the heat, giving it a minute or two to cool slightly before adding the egg mixture seems to stop the eggs scrambling.
3rd Aug, 2014
Do you use the yolks of the eggs too
3rd Sep, 2014
Yes, use 3 full eggs.
4th Feb, 2014
Its better if you replace the eggwhites with full cream and use only the yolks, then mix all with the cheese(prefer pecorino romano) add 1tbs Plochman's Mild Yellow mustard or other yellow mustard in the mix with loads of freshly ground black pepper. When the mix is ready just continue like the recipe does.
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