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

Ultimate spaghetti carbonara recipe

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(211 ratings)

Prep: 15 mins - 20 mins Cook: 15 mins

Easy

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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Ingredients

  • 100g pancetta
    Pancetta

    Pancetta

    pan-chet-ah

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

  • 50g pecorino cheese
  • 50g parmesan
    Parmesan

    Parmesan

    parm-ee-zan

    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

Method

  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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cookingcaroline
21st Sep, 2018
5.05
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.
L.Kearvell
15th Sep, 2018
5.05
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 !
siany1
14th Sep, 2018
5.05
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!
butcher
8th Sep, 2018
Followed recipe to letter -unusual for me - kids begging for more - I call that a winner- authentic or not!
clovelly1's picture
clovelly1
5th Sep, 2018
5.05
Yummy and so easy! LOVE IT, ❤️
Stacey Jones's picture
Stacey Jones
2nd Aug, 2018
5.05
Yummy
Taddygirl
1st Jul, 2018
5.05
I couldn't care less of this is an authentic Italian recipe, it tastes amazing, it's quick and easy and the whole family love it!
Carlo Tafuri's picture
Carlo Tafuri
15th Jun, 2018
Blasphemy!
Alessio Buzzanca's picture
Alessio Buzzanca
30th Mar, 2018
1.05
Terrifying. Nothing in this recipe is correct. Don’t add salt after you put pasta in the water, but BEFORE! Salt lowers temperature! No garlic in Carbonara!!! It’s a blasphemy!!! No pancetta in Carbonara, but guanciale: is less aggressive. No butter in Carbonara, but EVO oil: butter boils at lower temperature than oil. Butter makes guanciale fluffy. You need crisp! And finally, don’t add water when you mix pasta and egg unless if you want broth instead of sauce. Last thing: parmesan does not exist. The name is Parmigiano and has no translation. Parmesan it’s a fake low price disgusting unhealthy imitation. Have a good day.
Crscrs
20th Aug, 2018
Salt does not lower the temperature of water..The water molecules need more energy to produce enough pressure to escape the boundary of the liquid. The more salt (or any solute) added to water, the more you raise the boiling point.

Pages

theSpaghettiMonster
5th Aug, 2017
Are we still allowed to make this post Brexit?
Sammielawson
8th Aug, 2013
How many does this recipe serve?
mindymoo62
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
dilbert77
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.
leajcampbell@btinternet.com's picture
leajcampbell@bt...
11th Oct, 2014
5.05
This the best carbonara I have ever had and so easy to make, I add chestnut mushrooms to it too
tillyfloss80
3rd Sep, 2014
5.05
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.
Lindane
3rd Aug, 2014
Do you use the yolks of the eggs too
tillyfloss80
3rd Sep, 2014
5.05
Yes, use 3 full eggs.
KaiShun
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.