Spaghetti carbonara
- Published: 31 Aug 12
- Updated: 19 Jun 24
Classic spaghetti carbonara is the ultimate in comfort food. Quick, easy and affordable – there’s a reason this Italian recipe is a family favourite.
Or, if you’re looking for something lighter, take a look at our healthier spaghetti carbonara
-
Serves 4
-
Hands on time 15 minutes
Advertisement
Ingredients
- 200g pancetta lardons
- 1 tbsp olive oil
- 400g spaghetti
- 2 medium free-range eggs, beaten
- 35g parmesan, grated
Advertisement
Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.
Method
- Fry the pancetta in the oil over a medium heat for 4-5 minutes until golden and crisp, then set aside.
- Meanwhile, cook the spaghetti in boiling salted water for 10-12 minutes until al dente. Drain and return to the pan, then add the beaten eggs and stir until the residual heat from the pasta cooks the egg. Mix in the parmesan, the pancetta lardons and lots of black pepper, then serve.
Recipe continues after advertising
Advertisement
- Recipe from September 2012 Issue
Nutrition
Nutrition: per serving
- Calories
- 585kcals
- Fat
- 22.3g (7.3g saturated)
- Protein
- 26.8g
- Carbohydrates
- 69g (3.2g sugar)
- Fibre
- 3.9g
- Salt
- 1.9g
delicious. tips
Watch the quick carbonara recipe video…
Buy ingredients online
Rate & review
Rate
Reviews
Share a tip
Subscribe to our magazine
Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.
Subscribe
Unleash your inner chef
Looking for inspiration? Receive the latest recipes with our newsletter
This recipe is a quick as suggested, ridiculously easy and deeply satisfying. The flavours are fantastic and rich but it doesn’t feel heavy. I did need to add extra seasoning but that is a matter of personal taste.