Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Spaghetti alla carbonara

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Spaghetti alla carbonara

    • Preparation time: 15 minutes
    • Cooking time: 20 minutes
    • Total time: 35 minutes 35 minutes

    Serves: 4


    25g unsalted butter

    100g pancetta or thick-cut bacon, diced

    1 garlic clove, peeled

    300g spaghetti

    40g freshly grated parmigiano reggiano

    40g freshly grated pecorino

    2 eggs, beaten


    1 Melt the butter in a large pan. Add the pancetta and whole garlic clove and cook for 5 minutes, or until the garlic turns brown. Remove and discard the garlic. Cook the pancetta for 5 minutes more.

    2 Meanwhile, cook the  pasta in a large pan of salted, boiling water, until al dente. Drain, add to the pan with the pancetta  and toss, then take the  pan off the heat.

    3 Add ½ the grated cheeses, season with black pepper, then pour in the eggs, mixing well immediately so that it coats the pasta. Add the remaining cheese, mix again, and serve at once.


    Your recipe note

    Edit your recipe note

    This recipe first appeared in Waitrose Kitchen magazine. myWaitrose members can download the Waitrose Kitchen app edition for FREE. Find out more.


    Average user rating

    5 stars