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Spaghetti carbonara recipe

Spaghetti carbonara recipe

140 ratings

What's better than a heaping bowl of spaghetti carbonara? Not much. This deviously simple recipe serves one and takes just 25 minutes to make. See method

  • Serves 1
  • 10 mins to prepare and 15 mins to cook
  • 894 calories / serving


  • 80g spaghetti
  • 1 tbsp extra-virgin olive oil
  • 1 small onion, finely chopped
  • 65g smoked pancetta
  • 1 large garlic clove, finely chopped
  • 2 egg yolks
  • 30g Parmesan, finely grated, plus extra to serve
If you haven't got spaghetti, try using linguine instead

Each serving contains

  • Energy

  • Fat

    54g 77%
  • Saturates

    18g 90%
  • Sugars

    7g 7%
  • Salt

    3.3g 55%

of the reference intake
Carbohydrate 65.3g Protein 41.6g Fibre 4.6g


  1. Bring a large pan of salted water to the boil, add the spaghetti and cook for 8-10 mins or until al dente.
  2. Meanwhile, heat the oil in a frying pan over a medium heat, add the onion and pancetta and fry for 10 mins until the onion has softened and the pancetta is cooked. Add the garlic to the pan and cook for a further 2 mins.
  3. Whisk the egg and Parmesan together until combined. Set aside.
  4. Drain the pasta, reserving 50ml of the cooking water and add both to the pan with the pancetta. Toss well and season with black pepper. Remove from the heat and pour in the egg mix, tossing continually until the pasta is coated in a glossy sauce. Serve topped with finely grated parmesan.

Leftovers: Use the leftover egg whites to make meringues.

See more Pasta recipes

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