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100 g g Bacon Bacon
(Diced in pieces)
100 g g Parmesan Parmesan
3 large large Eggs Egg
350 g g Spaghetti Spaghetti
2 cloves clove Garlic Garlic
50 g g Butter Butter
Salt Salt
Parsley Parsley
(fresh, chopped)

Spaghetti Carbonara

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20 min


Bring a large saucepan of salted water to a boil overa high heat. Add the spaghetti and cook according topackage instructions until al dente.

Beat the eggs and season with freshly ground blackpepper then set aside.

Crush the garlic cloves. Heat a large pan over amedium heat and add the butter. As soon as it hasmelted, add the diced bacon pieces.

Cook the bacon pieces for five minutes, stirringoften, until they are golden and crisp. Turn the heatto low.

When the spaghetti is ready, lift from the water witha fork or tongs and put into the frying pan with thediced bacon pieces. Retain the pasta water.

Mix most of the Parmesan in with the eggs, reservinga small handful.

Remove the pan of spaghetti and bacon from theheat. Quickly pour in the egg and Parmesan mixtureand use the tongs or a long fork to turn the spaghettiso it’s coated. The egg and Parmesan mixture shouldthicken but not scramble.

Add some extra pasta cooking water to keep it saucy,several tablespoons should do it. Season with a littlesalt, if needed.

Serve immediately and scatter with the remainingParmesan and some fresh parsley and a grind ofblack pepper.


The Carbonara recipethat we know today wasrecorded in “The Ladyin the Kitchen” by FelixDessì from 1955, witheggs, garlic, pepper,Parmigiano and pancettafirst appearing in theingredients list.