Two-step carbonara

Two-step carbonara

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(38 ratings)

Prep: 2 mins Cook: 12 mins


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



    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



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

  • 50g parmesan, grated



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


  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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Molly Forsythe's picture
Molly Forsythe
7th Apr, 2020
Quick, easy and yum! Will definitely make again. Recipe’s a bit on the basic side. Threw in some peas and white wine I had leftover. Next time, I’ll probably add mushrooms and onion.
24th Apr, 2017
Sorry, I can't do yolk only recipes, can't bear to waste the rest.
31st Dec, 2017
I agree, make meringue, the egg whites will freeze fine until you're in a meringue mood.
26th Nov, 2017
Make a meringue
1st Apr, 2015
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.
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.
25th May, 2012
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's picture
6th May, 2012
Brilliant recipe, I used sliced pancetta instead.. Very easy and quick


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