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How to make carbonara

4 April 2016

How to make carbonara

Spaghetti alla carbonara is a very simple Italian dish composed of just a few ingredients that, when executed well, can be elevated into a fantastic evening meal which takes less than half an hour to prepare. The temperature of the pan must not be too hot so as not to scramble the eggs but just to coat the pasta and create a silky sauce.




  • 350g of spaghetti
  • 150g of smoked pancetta lardons, or bacon
  • 4 egg yolks
  • 50g of Pecorino Romano, grated plus extra for serving
  • 1 dash of olive oil
  • salt
  • freshly ground black pepper
Bring a large pan of salted water to the boil and add the spaghetti. Cook for 8–10 minutes
Meanwhile, fry the pancetta or bacon cubes in a frying pan with a little oil until crispy and set aside
Mix together the egg yolks and Pecorino Romano cheese
Drain the pasta, reserving a few spoonfuls of the cooking water
Add the pasta to the pan with the pancetta over a low heat and stir through the egg and cheese mixture. Add a little of the cooking water until you achieve a creamy sauce consistency
Season with salt and pepper and serve topped with a little more grated Pecorino Romano


Try adding garlic and thyme to carbonara for an extra boost of flavour, or adding vegetables such as mushrooms or onions.

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