- September 2012
- Serves 4
- Hands on time 15 minutes
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
- 22.3g (7.3g saturated)
- 69g (3.2g sugar)
- 200g pancetta lardons
- 1 tbsp olive oil
- 400g spaghetti
- 2 medium free-range eggs, beaten
- 35g parmesan, grated
- 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.
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