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Spaghetti Carbonara

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  • 1 tablespoon olive oil
  • 1 garlic clove, sliced
  • 75g pancetta, cubed
  • 250g dried spaghetti
  • 2 eggs and 1 egg yolk
  • 25g pecorino romano, finely grated
  • 25g parmesan, finely grated
  • Freshly ground black pepper


  1. Put two bowls in a low oven to keep warm
  2. Heat the oil in a large frying pan on a medium heat, then add the garlic and cook until well coloured, then remove from the pan and discard.
  3. Add the pancetta and cook until translucent and golden, but not brown around the edges
  4. Meanwhile cook the spaghetti in plenty of boiling, salted water until al dente.
  5. In a bowl beat the eggs and the extra yolk and then stir in the pecorino and most of the parmesan, reserving some for garnish. Grind in plenty of black pepper.
  6. Scoop out a small cupful of the pasta cooking water, then drain the pasta well.
  7. Tip it into the frying pan and toss to coat with the pancetta fat
  8. Take the pan off the heat and tip in the egg mixture, tossing the pasta furiously, then once it's begun to thicken add a dash of cooking water to loosen the sauce.
  9. Toss again, and divide between the warmed bowls finishing off with a little more parmesan. Eat immediately.