Spaghetti Carbonara

(from xombi’s recipe box)

Spaghetti carbonara is another classic Italian dish and a consistent crowd pleaser. This is an incredibly quick recipe, but the secret to success is in the consistency, the pasta to sauce ratio, and the quality of ingredients.
Great for a Friday or Saturday night in with a bottle of Sangiovese di Romagna.

Source: Huffington Post

Serves 2 people

Categories: Italian


  • 350g spaghetti
  • 100g sliced pancetta - cut into matchsticks
  • 5 organic egg yolks
  • 150g grated parmesan
  • Plenty of black pepper


  1. In a frying pan cook the pancetta until golden brown.

  2. Drain on kitchen towel and leave to one side.

  3. In a medium sided bowl mix together the egg yolks.

  4. Put this on top of a pan of boiling water and make sure it is stirred continuously so the eggs don’t scramble.

  5. At the same time in a large pot of boiling salted water cook the spaghetti until al dente.

  6. Drain and add to the egg yolks.

  7. Toss well; add the parmesan and the pancetta.

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