Spaghetti carbonara

Ingredients

• 100 gspaghetti
• 50 gsalted pancetta
• 1egg
• 30 gParmesan
• to tasteblack pepper

Instructions

1. 1

   Cook the pancetta

   Cut the pancetta into pieces that are not too small. Fry it in a pan until golden, taking care not to let it burn. Remove the pan from the heat and leave it to cool, separating the pancetta from the liquid fat so the pieces turn crisper. To help the fat drain to one side, you can rest a spoon under one side of the pan.

2. 2

   Mix the egg

   Put the egg, Parmesan and pepper in a bowl. Beat until the mixture is creamy.

3. 3

   Cook the spaghetti

   Bring plenty of water to the boil and cook the spaghetti until al dente, cooked through but still firm. Drain it and add it to the pan with the pancetta. Stir in a tablespoon of pasta water, then add the creamy egg mixture. Set the pan over a medium heat and cook for about 1 minute, stirring constantly and taking care not to let the egg scramble.

4. 4

   Serve the pasta

   Serve the spaghetti topped with plenty of cheese and pepper.

What is spaghetti carbonara?

Carbonara is a Roman pasta dish traditionally made with cured pork jowl, eggs, hard cheese and black pepper. This version uses salted pancetta in place of guanciale, giving the dish a savoury, crisp pork element.

The sauce comes together around the hot pasta rather than being made separately. Egg, cheese and a little pasta water coat the strands in a creamy dressing.

Nutrition and macros by portion

The nutrition label shows one serving as written: 800 calories, 37g protein, 75g carbs, 39g fat.

Most of the carbohydrates come from the spaghetti, while the pancetta and Parmesan provide much of the fat and the egg, cheese and pancetta contribute protein. Add a generous side of vegetables or salad to balance the meal with more freshness and fibre.

Choosing the ingredients

Pancetta: Cut it into pieces large enough to retain some bite as they brown. Salted pancetta brings plenty of seasoning, so taste before adding any extra salt.

Cheese and pepper: Parmesan adds a savoury, salty edge, while black pepper balances the richness. Finely grated cheese blends more readily into the egg.

Getting crisp pancetta

Gentle browning: Cook the pancetta until golden rather than taking it to a very dark colour. Removing the pan from the heat and separating the meat from the rendered fat helps the pieces stay crisp.

Drain the fat: The recipe suggests tilting the pan with a spoon underneath one side so the liquid fat collects away from the pancetta. Keep the pieces in the pan for combining with the pasta.

Keeping the sauce creamy

Egg mixture: Beat the egg with the Parmesan and pepper until smooth before the pasta is ready. This makes it easier to coat the spaghetti evenly.

Gentle heat: Add the egg mixture after the drained pasta and a tablespoon of cooking water. Stir continuously over medium heat for about 1 minute, and avoid letting the egg set into scrambled pieces.

Cooking the spaghetti

Firm bite: Cook the spaghetti until al dente, following the packet's timing as a guide. It should be cooked but not overly soft.

Pasta water: Reserve a little cooking water before draining if convenient. The recipe uses a tablespoon to help the egg and cheese coat the pasta.

Serving suggestions

Finish the dish with more Parmesan and black pepper, as the recipe directs. Serve it straight away while the sauce is at its creamiest.

A simple green salad or steamed vegetables make a fresh accompaniment alongside this rich pasta.

Recipe notes & tips

• Cut the pancetta into pieces that are not too small so they keep their texture.
• Grate the Parmesan finely so it mixes more easily with the egg.
• Beat the egg mixture before draining the spaghetti, so it is ready to use.
• Keep the pasta water to hand and measure out the tablespoon before adding the egg.
• Stir continuously once the egg mixture goes into the pan.

Variations

• Use guanciale: Swap in cured pork jowl for a more traditional choice.
• Try Pecorino: Replace some or all of the Parmesan with finely grated Pecorino Romano.
• Add more pepper: Grind extra black pepper over the finished pasta for a punchier finish.
• Include peas: Stir in cooked peas with the spaghetti for a touch of sweetness.
• Serve with greens: Pair the pasta with a dressed salad or steamed greens.

Common mistakes to avoid

• Tiny pancetta pieces: They can dry out quickly; cut pieces large enough to retain some bite.
• Over-browning the pancetta: It can become bitter; stop when the pieces are golden.
• Skipping the pasta water: The sauce may coat less smoothly; add the recipe's tablespoon before the egg mixture.
• High heat for the egg: It can scramble; use medium heat and keep stirring.
• Overcooking the spaghetti: Soft pasta loses its firm bite; drain it when al dente.

How to store

For the best texture, eat the carbonara as soon as it is made. If needed, refrigerate leftovers in a sealed container and use within 1–2 days; reheat gently in a pan with a splash of water, stirring often, as the egg sauce may thicken.

Frequently asked questions