How to make spaghetti carbonara

Make your best ever carbonara with egg yolks, pancetta and plenty of parmesan. Gradually add pasta water for a creamy sauce that’s the perfect consistency.

How to master the carbonara:

  • Heat 1 tbsp olive oil in a large frying pan. Add 150g pancetta and 1 bashed garlic clove. Once crispy, remove the garlic.  
  • Beat together 2 egg yolks with a pinch of salt.
  • Bring a large pan of salted water to a simmer. Add 200g spaghetti and cook until al dente. Turn off the heat but don’t drain the pasta. 
  • Using tongs, lift the pasta from the pan directly into the pancetta pan and stir. Add the egg yolks and stir vigorously. Gradually add pasta water to the pan and mix in, a small ladle at a time. Keep adding water until you see a little at the bottom of the pan.
  • Add 50g parmesan gradually and beat. If at any time your sauce is getting claggy, add a little more pasta water. 
  • Transfer the pasta to warmed serving dishes and mix in an extra egg yolk if you like. Season with salt and pepper and serve. 

See the full recipe for next level spaghetti carbonara

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Next level spaghetti bolognese 
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Our easiest ever one-pan pasta

What's your favourite pasta dish to cook at home? Leave a comment below...

Comments, questions and tips

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5th Jun, 2018
why you foreigners refuse to do Carbonara in the proper way? this is NOT Carbonara, it's just pasta with yolks! Carbonara get its own aroma and taste, and this recipe is very far to give you the idea of what pure Carbonara tastes. This is a pathetic attempt to reproduce one of the most famous italian recipes.
16th Oct, 2018
What would you do differently? Can you reply with a recipe for your version of an Italian carbonara please? I would like to try.
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