Spaghetti Carbonara

How To Make A Simple But Delicious Pasta Sauce

If you like authentic Italian dishes our pasta carbonara recipe may be one for you to try. If you have some experience of this or similar recipes, or can suggest some improvements let us know, our feedback details are at the foot of the page. All our successful recipes are stored in the Recipe Directory.

Unashamedly Italian, this is an interesting alternative to pasta with a tomato based sauce. This dish is quick to prepare and is a favourite wherever people eat spaghetti. Although carbonara is a relatively 'new' creation several regional variations exist in Italy, both in the pasta used to accompany the sauce (bucatini, carbonara, fettuccine carbonara or even rigatoni carbonara) and the sauce itself. But all carbonara recipes use eggs and bacon.

A word about the quality of pasta you might wish to use. The better the quality the more perfect the end result, however before you go online to stock up on luxury spaghetti you might like try Lidl's Combino Spaghetti (Pasta All' Uovo, it's made from eggs, easy to use and tastes really great. It represents the excellent value for money.

Only one tricky part, the eggs, don't under cook or overcook the eggs, this aside it's a brilliant recipe loved my millions.

If you like pasta dishes you might like to try our lasagna recipe.

How To Make Spaghetti Carbonara, Easy To Make Pasta Sauce

Spaghetti Carbonara

Preparation Time: 5 Minutes

Cooking Time: 10 Minutes

Serves 4


1 pack of cubetti di pancetta' (four or five back bacon rashers cut into small squares will work as an alternative)
1/2 cup freshly grated Parmesan
3 eggs
A single clove of garlic, chopped
A pinch of salt
Freshly ground pepper
Spaghetti (or penne or other pasta of choice)
Olive Oil
Fresh Basil

By Paula

A word of note about the garlic, if you can get a bulb of smoked garlic you'll get a great flavour in the panchetta and it will smell even more wonderful. Don't be tempted to use more than one clove. If you have the choice avoid quick cook pasta.

Cooking Instructions:

  1. Fry the pancetta in some olive oil over a low to medium heat,, when frying with olive oil try not to let the temperature get too high, cover with a lid for about ten minutes, then add the chopped clove of garlic, continue frying for a further ten minutes on a gentle heat, stirring occasionally. It should be ready at about the same time as the pasta.
  2. Meanwhile bring a big pan of water to the boil, reduce to a medium heat and when it's simmering add the spaghetti to cook with a pinch of salt (normally around ten minutes).
  3. Beat the eggs together with the cheese, and season.
  4. When the pasta is cooked (a little short of al dente), drain it return it to the saucepan and add the pancetta and garlic and stir gently.
  5. Add the egg and cheese mixture to the pan, stir through so it coats all the pasta, turn off heat and leave to sit for 1 minute. The egg should be starting to set a little (not raw but not scrambled).
  6. Garnish with fresh Basil and serve immediately.

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