Authentic Spaghetti Carbonara Recipe with Pancetta, Garlic and Cheese | Prepped in 20 Minutes
Craving a quick and comforting dinner? Master this authentic spaghetti carbonara recipe in just 20 minutes for a creamy, satisfying pasta dish packed with flavour.
Allergens: Cereals containing gluten, Milk, Egg
Difficulty: Easy
Ingredients (2 servings)
- 180g Spaghetti (Contains Cereals containing gluten)
- 100g Pancetta (diced, rind removed)
- 50g Pecorino Cheese (grated) (Contains Milk)
- 50g Parmesan (grated) (Contains Milk)
- 3 Large Eggs (Contains Egg)
- 2 Garlic Cloves (peeled, whole)
- 50g Unsalted Butter
- Salt & Freshly Cracked Black Pepper
Not Included in Your Delivery:
- 1 tsp Salt for the Pasta Water
- Extra Hot Water from the Pasta (as needed)
Nutrition Values (per serving)
- Energy: 548 kcal
- Fat: 22.4 g (Saturated: 10.1 g)
- Carbohydrates: 61 g (Sugar: 2.5 g)
- Dietary Fiber: 3.8 g
- Protein: 29.7 g
- Salt: 1.9 g
Utensils
- Large Saucepan
- Large Frying Pan
- Mixing Bowl
- Tongs or Pasta Fork
Step-by-Step Instructions
- Boil the Pasta: Fill a large saucepan with water and bring to a boil. Add 1 tsp salt, then stir in the spaghetti. Cook at a simmer for 10 minutes or until al dente. Drain using tongs or a fork, reserving a cup of the pasta water.
- Prep the Ingredients: While the pasta cooks, finely dice the pancetta and grate both the pecorino and parmesan. Crack the eggs into a bowl and beat them together with a generous grind of black pepper. Set aside.
- Flavour the Oil: Gently crush the garlic cloves with the side of a knife. Melt the butter in a frying pan over medium heat, then add the garlic and pancetta. Cook for 5 minutes, stirring occasionally, until the pancetta is golden and crisp. Remove the garlic and discard it.
- Combine Pasta and Pancetta: Lower the heat. Transfer the drained spaghetti to the frying pan with the pancetta. A bit of pasta water in the pan is fine—it helps create the signature sauce of this spaghetti carbonara recipe.
- Mix in Eggs and Cheese: Remove the pan from heat. Stir most of the cheese into the beaten eggs (save a little for garnish), then pour the egg mixture into the pasta. Toss quickly using tongs until the spaghetti is evenly coated and the sauce thickens without scrambling the eggs.
- Adjust the Sauce: Add a few tablespoons of reserved pasta water to loosen the sauce if needed. You want it glossy and creamy, not runny. Season with a pinch of salt if required.
- Serve It Up: Twist the carbonara onto plates using a pasta fork. Top with the remaining cheese and an extra crack of pepper. If the dish sits too long and thickens, simply stir in a splash of hot pasta water before serving.
Chef’s Tip
For the best result, serve this spaghetti carbonara recipe immediately after mixing to enjoy the silky sauce at its peak.
