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

Ultimate spaghetti carbonara recipe

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(421 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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Tom Ashton's picture
Tom Ashton
29th Apr, 2020
Substituted with normal ham and mature cheddar. Tastes really good. Made lots of mess!
28th Apr, 2020
Quick and easy to cook and soooo yummy! As others have said I left the garlic in, just chopped it slightly
13th Apr, 2020
In my goodness, this was tasty!! I used smoked streaky bacon and just parmesan cheese. I also added a splash of double cream to the eggs with a little truffle oil. Fantastic!!
4th Apr, 2020
Remember to wait for the pancetta and spaghetti to cool in the pan before you put the egg and cheese mixture in. Absolutely fantastic recipe
Tim Power's picture
Tim Power
3rd Apr, 2020
loved this, just the right amount of creaminess, and the combination of cheeses really works, I added spinach and replaced pancetta with nitrate free bacon, a little healthier, mmm.
Shannen Walsh's picture
Shannen Walsh
29th Mar, 2020
I added 350g chicken, 50g mascarpone 100g parmesan and 4 eggs. I left the garlic in and sprinkled with chilli flakes when served! It was only beautiful!
En Zo's picture
En Zo
18th Feb, 2020
Defo non-cook - FAB recipe! Although I use cheddar and bacon and keep the garlic in. Quick, easy and delish!
Barry Hanley
31st Jan, 2020
As I was cooking for one I cut the amount of the ingredients by four. Except the eggs, I still put in three of them without thinking. I wouldn't recommend that mistake.
Caroline Lincoln
3rd Jan, 2020
Unbelievably delicious. I left the garlic is but it didn't overpower the dish. Perfection!
Melody Claire's picture
Melody Claire
9th Nov, 2019
So delicious and so easy! I substituted both cheeses for plain old mature cheddar and it still worked a treat! With the cheese substitution this is only 5 ingredients not including the butter for frying! But so much flavour.


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
amy shepherd's picture
amy shepherd
27th May, 2020
I absolutely love this recipe I do recommend to make the bacon extra crispy and mix instantly when the egg mixture hits the pan you want it to be silky it will scramble if it’s hot ! Pasta water can help this also tagliatelle is much tastier !
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
tillyfloss80's picture
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
tillyfloss80's picture
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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