Spaghetti alla carbonara


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.


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

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

Serves: 4

Nutritional Info

Typical values per serving:

Energy 2,169kj
Fat 23.6g
Saturated Fat 11.3g
Carbohydrate 53.4g
Sugars 1.6g
Protein 22.8g
Salt 1g
Fibre 2.9g

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5 stars

Average user rating Based on 38 ratings

This recipe was first published in Thu Jul 30 17:47:23 BST 2015.