Spaghetti carbonara

Name: Spaghetti carbonara
Prep time: 5 min
Cook time: 10 h
Total time: 10 h 5 min
Yield: Serves 4
Cuisine: Italian recipes
Ingredients: 200g pancetta lardons; 1 tbsp olive oil; 400g spaghetti; 2 medium free-range eggs, beaten; 35g parmesan, grated

Easy
September 2012

Easy
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

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

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

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Ingredients

200g pancetta lardons
1 tbsp olive oil
400g spaghetti
2 medium free-range eggs, beaten
35g parmesan, grated

200g pancetta lardons
1 tbsp olive oil
400g spaghetti
2 medium free-range eggs, beaten
35g parmesan, grated

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.

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.