Spaghetti Carbonara

Creamy Pasta Carbonara Recipe

Creamy Pasta Carbonara Recipe

Recipe by GeeDeeCourse: Main CourseCuisine: ItalianDifficulty: Medium


Prep time


Cooking time




Total time



A truly authentic Carbonara sauce served with spaghetti


  • 3 large free-range egg yolks

  • 40 g Parmesan cheese plus extra to serve

  • 150 g pancetta

  • 200 g spaghetti

  • 1 clove of garlic

  • extra virgin olive oil


  • Place the egg yolks into a bowl add the finely grated Parmesan and season with pepper (No Salt), mix well and put to one side.
  • Cut the pancetta into small cubes and set aside
  • Cook the spaghetti in a large pan of boiling salted water until al dente. ** See notes
  • Meanwhile, while the spaghetti is cooking, add 1 tablespoon of oil in a large frying pan over a medium-high heat.
  • Peel the garlic, then crush with a rolling pin or the handle of a heavy knife, add it to the pan and let it cook out for a minute to flavour the oil. Agitate the pan so as all the oil gets some garlic.
  • Place the pancetta in the pan and cook for 4 minutes, or until it starts to crisp up.
  • If you feel that the Pancetta has produced more rendered fat than there should be, drain some off.
  • You are looking for the meat to be shallow frying, not swimming in fat.
  • Remove the garlic from the pan, drain and add the spaghetti. ( keep some of the cooking water,)
  • Toss well over the heat so the spaghetti is thoroughly soaked in all the pancetta and fat,
  • Now remove the pan from the heat.
  • Add a splash of the reserved spaghetti cooking water and toss well, to loosen the spaghetti, season with pepper, then pour in the egg mixture ( the heat from the pan will cook the egg gently, rather than scrambling it.)
  • Mix and toss well, adding more cooking water if necessary until it’s creamy and has a gloss.
  • Place into separate serving dishes and finish with a grating of Parmesan cheese.