Spaghetti carbonara
The classic Roman pasta: crisp pancetta, egg yolks and Pecorino whisked into a silky sauce with the pasta water. No cream needed.
- Prep
- 10 mins
- Cook
- 15 mins
- Total
- 25 mins
- Serves
- 2
- Difficulty
- Medium
- Cost
- Moderate
Recipe: Spaghetti carbonara
Spaghetti carbonara
Ingredients
For the carbonara
- 200g spaghetti
- 100g guanciale or smoked pancetta, cut into small strips
- 1 tsp olive oil
- 2 large egg yolks
- 1 large whole egg
- 50g Pecorino Romano, finely grated, plus extra to serve (or Parmesan)
- black pepper, plenty, freshly ground
Kitchen kit
- Large saucepan Search Amazon for large pasta pan
- Large frying pan Search Amazon for large frying pan
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Method
-
Step 1: Cook the pasta
Cook the spaghetti in a large pan of well-salted boiling water until al dente, as the pack says.
-
Step 2: Crisp the pancetta
Meanwhile, cook the guanciale or pancetta in the oil in a large frying pan over a medium heat for 5–7 minutes until golden and the fat has rendered. Take off the heat.
-
Step 3: Mix the sauce
Whisk the yolks, whole egg, cheese and lots of black pepper together in a bowl.
-
Step 4: Combine off the heat
Reserve a mugful of pasta water, then drain the pasta and tip it into the frying pan with the pancetta. Let it cool for 30 seconds off the heat, then add the egg mixture and 3–4 tbsp pasta water. Toss constantly for 1–2 minutes until the sauce thickens into a glossy coating; add more water if it is too thick. If it is still runny, set the pan over the lowest heat for a few seconds while tossing. Serve straight away with more cheese and pepper.
Tips
- The pan must be off the heat when the egg goes in, or it will scramble.
- British Lion or Laid in Britain eggs can be eaten lightly cooked by pregnant people, young children and older people (FSA); this does not apply to people who are severely immunocompromised.
Storing & reheating
Best eaten immediately. Refrigerate any leftovers within 2 hours and eat within 1 day, reheated gently until steaming hot.
Variations
- Use smoked streaky bacon if you can't find pancetta.
Allergies: Always check the labels of the ingredients you buy for allergens — our dietary tags are a guide, not a guarantee.
From feeed.co.uk/recipes/spaghetti-carbonara/ · Checked 17 October 2026
Questions people ask
Why no cream?
Traditional carbonara gets its creaminess from egg, cheese and starchy pasta water. Cream dulls the flavour.
Are the eggs cooked?
The heat of the pasta gently cooks them into a sauce, but they stay lightly cooked. The FSA says British Lion eggs are safe for most vulnerable groups to eat lightly cooked.
Sources & inspiration
Checked 17 October 2026. Written in our own words; we checked proportions, technique and food safety against:
- BBC Good Food: Ultimate spaghetti carbonara recipe (quantities, timings and temperatures compared) (bbcgoodfood.com)
- BBC Food: Budget spaghetti carbonara (quantities, timings and temperatures compared) (bbc.co.uk)
- FSA: cooking your food (steaming hot, no pink, 70°C for 2 min / 75°C for 30 sec) (gov.uk)
- FSA: home food fact checker (British Lion eggs and vulnerable groups) (gov.uk)
See other recipes that use the same kit on our kitchen kit pages.
