Spaghetti Carbonara

Cook Time 20 minutes

Servings 4


500g spaghetti
1 tbsp extra virgin olive oil
250g flat pancetta, finely chopped
1 whole egg and 4 egg yolks
50g pecorino, finely grated
50g parmesan, finely grated
Cracked pepper


In a pot of boiling salted water, add the pasta and cook as per packet directions until al dente (about 8 minutes). 

Heat a pan on low heat. Add oil and pancetta and cook for 3 to 5 minutes or until pancetta starts to go crispy. 

Place egg and egg yolks, pecorino, parmesan in a bowl and whisk together. Season with salt and pepper.

Add pasta and ½ cup of pasta water into the pan and toss to coat in the oil. Remove pan from heat and add egg and cheese mixture into the pasta immediately. Toss rigorously to cook the egg evenly in the hot pasta, but not scramble. If it starts to curdle, add a little more pasta water.

Serve with a generous amount of cracked pepper over the top.


Spaghetti Carbonara


Spaghetti Al Tonno